INGREDIENTS
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2 cups elbow macaroni or other similar sized pasta
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5 tablespoons butter
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1/4 cup onion, finely diced
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1/2 teaspoon paprika
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1/4 cup flour
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3 cups milk
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8 ounces velveeta, cut into small cubes
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1 cup shredded cheddar plus 1/2 cup for topping
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1 cup shredded swiss
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salt and pepper as desired
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butter for greasing baking pan