TILLAMOOK-MACARONI DELUXE              Servings:  6-8

3/4 lb.       elbow macaroni           1   clove garlic, grated
1   lb.       cheddar, grated          1/4 tsp.  paprika
1/4 c.        butter                   1   tsp.  prepared mustard
13  oz.       evaporated milk          2   c.    crushed potato chips
1/4 c.        flour                    3   dashes cayenne
1   c.        cold water               2   T.    onion, grated

    Cook macaroni in unsalted water.  Drain and chill under cold water.
Place in casserole.  Salt to taste.  Melt butter in double boiler, add flour
and stir in milk as it thickens.  Add enough water to make a thin cream sauce.
Add cheese, onion, mustard, garlic, paprika and cayenne.  When well blended,
pour over macaroni.  Cover with potato chips.  Bake at 400F for 20 minutes.

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