1 stick butter
4-5 tbsp. flour
2 c. milk
1 can Cheddar cheese soup
10 oz. extra sharp Cheddar cheese, shredded or cubed
1 lb. elbow macaroni
Bread crumbs (optional)

Cook 1 pound elbow macaroni in boiling water until tender; drain. In saucepan melt stick of butter; blend in 4 tablespoons flour. Add 2 cups milk and Cheddar cheese soup. Reduce heat to medium. Cook and stir constantly until thick and bubbly. Add cheese, stir until melted. Mix cheese sauce and macaroni. Turn into 2 quart casserole. Sprinkle with bread crumbs. Cook 1 hour in 350 degree oven.