1 (7 ounce) package elbow macaroni (cooked per package instructions)
1/2 cup Watkins Cream Soup Base
3/4 cup all-purpose flour
1 cup milk
1 1/2 cups water
2 tablespoons Watkins Onion Flakes
1/4 teaspoon Watkins Black Pepper
8 ounces shredded sharp cheddar cheese
1/4 cup dry breadcrumbs
1/4 teaspoon Watkins Paprika

While macaroni is cooking, combine cream soup base and next five ingredients; bring to a boil over medium heat, stirring constantly; boil for one minute. Remove from heat; stir in cheese until melted. Place cooked and drained macaroni in large casserole dish and cover with cheese sauce; mix well.

Combine breadcrumbs and paprika; sprinkle around outer edge of dish. Bake at 350 degrees F for 30 minutes or until cheese begins to bubble.

Makes 6 servings.