3 tbsp. butter
3 tbsp. flour
3 c. milk
1 bar cheddar cheese, grated or thinly sliced
1 lb. macaroni, rotini or torroncini
2 tbsp. good mustard (optional)
Poppy seeds or toasted sesame seeds

Start warming milk (don't let boil). In a heavy bottomed pot, melt butter and gradually stir in flour. When mixture is pasty, add milk slowly, stirring constantly (don't let boil) until thick.

Cook macaroni. Remove milk mixture from heat source and quickly stir in the cheese. When cheese is almost melted, add mustard, if desired. Drain macaroni when just tender, not mushy.

Make sure you get as much water out of the pasta as you can. Preheat oven to 350 degrees. Mix the macaroni into the cheese mixture and top with seeds, if desired. Bake for 15 minutes uncovered at 350 degrees. Serves 4.