2 3/4 c. dry elbow macaroni
4 tbsp. butter
4 tbsp. flour
2 c. milk
2 c. shredded Cheddar cheese, heaping
1/2 tsp. dry mustard
Salt and pepper
Tomato slices
Parmesan cheese

Boil water and cook macaroni according to directions on box. In the meantime, melt the butter over low heat in a saucepan. Add salt, pepper, dry mustard, and flour. Stir and let cook for 1 minute. Add the milk and stir constantly until thickened. Add shredded cheese and stir until smooth on very low heat. Grease a 2 quart casserole dish and pour in drained macaroni. Pour cheese sauce evenly over pasta, mixing in. Cover top with tomato slices. Sprinkle with Parmesan cheese, salt, and pepper. Bake at 350 degree oven for 25 minutes, uncovered.

Serves 6 to 8.