Macaroni and Cheese

I love the simplicity of a good Mac and Cheese.  I know - it isn't good for us but isn't it OK to have it just once a year or so.  This recipe is the simple one I have always used.  I have tried others but this is just plain good!

6 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
4 cups coarsely grated extra-sharp Cheddar cheese (about 16 ounces) or a mix of your favorite cheeses

1/8 tsp paprika
1/3 cups freshly grated Parmesan cheese

1. Preheat oven to 350°F.  Butter a 3- to 4-quart gratin dish or other shallow baking dish.
2. In a heavy saucepan melt the butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
3. In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, cheese, and then transfer to the prepared dish.
4. Sprinkle the macaroni with a small amount of paprika and then sprinkle the Parmesan evenly over macaroni.
5. Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.