Marconi and Cheese

1⁄2 cup butter
1/2 flour
2 cups milk
2 cups heavy cream
2 tsp onion powder
2 tbsp paprika
Juice of one lemon (optional)
6 cups shredded sharp cheddar or cheddar/jack combo
2 - 12oz packages of large elbow macaroni

1. Melt butter and add flour to make thin paste
2. Cook stirring constantly on medium heat for 5 minutes. Heat the milk and cream in a separate pan. Add milk mixture to flour mixture all at once.
3. Cook stirring constantly for 2-5 minutes. Add more milk or cream to thin if needed. Sauce should have consistency of medium thick gravy.
4. Season with onion powder, paprika, lemon juice and salt and pepper to taste
5. Add 4 cups of cheese, reserve 2 cups for topping
6. Cook until cheese is melted. Add to cooked macaroni
7. Pour into 9 x13 " pan. Top with remaining cheese
8. Bake at 350 for 40 minutes until heated through. Or refrigerate overnight and bake at 400 for one hour.

by Shauna Harris