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

In saucepan, melt butter. Remove from heat; blend in flour, salt, and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cup cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in 2 quart casserole; top with remaining cheese, bread crumbs and paprika. Bake at 375 degrees for about 20-25 minutes or until nicely browned and bubbly.