2 c. uncooked Creamettes elbow macaroni, cooked as pkg. directs and drained
2 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/2 c. milk
2 c. shredded sharp cheddar cheese (8 oz.)

Preheat oven to 375 degrees. In medium saucepan, melted butter; stir in flour, mustard, and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2 quart shallow baking dish. Top with remaining cheese. Bake 20-25 minutes or until bubbly. Refrigerate leftovers. Makes 6-8 servings.