2 c. uncooked elbow macaroni
2 tbsp. butter
2 1/2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/4 c. milk
2 1/2 c. sharp cheddar cheese

Cook macaroni, drain. In same saucepan, melt butter; stir in flour, mustard, and salt. Gradually stir in milk. Cook and stir until thickened enough to coat the spoon. Remove from heat and add 2 cups of cheese. Stir until cheese melts. Add cooked macaroni and pour into a 2-quart casserole dish. Sprinkle with remaining cheese and bake at 350 degrees for 45 minutes. May add salt and pepper to taste.