8 oz. elbow macaroni, cooked & drained
1 1/4 lbs. ground turkey
1 tsp. dry mustard & garlic salt
1/4 c. butter
1/4 c. flour
2 c. milk
1 1/2 c. shredded cheddar cheese
1 tbsp. cooking oil
1/4 c. chopped onion

Heat oven to 375 degrees. Heat oil in skillet and brown turkey, onion and add garlic salt and mustard. Cook until turkey is no longer pink. Drain. Heat butter in saucepan until melted. Stir in flour, salt and pepper to taste. Cook until smooth, stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Grease 2 quart casserole. Mix turkey, macaroni and cheese sauce. Sprinkle with bread crumbs and bake 20 minutes.