2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 c. shredded Cheddar
8 oz. elbow macaroni
1/4 c. buttered bread crumbs
Paprika

Melt butter in saucepan. Saute onion 5 minutes. Remove from heat. Blend in flour, salt, mustard. Add milk; heat, stirring constantly, until sauce thickens a little. Add 1 1/2 cups cheese, heat until melted, stirring occasionally.

Meanwhile cook macaroni according to package; drain. Combine with sauce in 2 quart casserole. Top with remaining cheese, bread crumbs and paprika. Bake at 375 degrees about 20 to 25 minutes or until nicely browned and bubbly.