1/2 lb. elbow macaroni
1 sm. onion
2 tbsp. butter
1 tbsp. flour
1/4 tsp. dry mustard
3/4 tsp. salt
Speck of pepper
2 c. milk
1/2 lb. processed Cheddar cheese
3/4 c. fresh bread crumbs
4 tsp. melted butter

Cook macaroni as label directs. Start oven at 400 degrees. Grease 1 1/2 quart casserole.

Meanwhile, mince onion. Put in double boiler with 2 tablespoons butter. When butter is melted, stir in mustard, salt and pepper. Slowly stir in milk, cook u until smooth and hot, stirring often. Slice about 3/4 of cheese right into sauce. Stir until cheese is melted.

When macaroni is tender, drain in colander. Turn into casserole, tossing lightly with a fork so that macaroni is coated with sauce. Toss bread crumbs with 4 teaspoons butter. Sprinkle over top of casserole. Bake uncovered 30 minutes.