1 (8 oz.) pkg. elbow macaroni
4 tbsp. butter
3/4 c. bread crumbs
1 sm. onion, minced
1 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 c. milk
3 c. Cheddar cheese, shredded

Prepare macaroni as label directs; drain. Preheat oven to 350 degrees. Grease 2 quart casserole.

In small saucepan over medium heat, melt 2 tablespoons butter; add bread crumbs and toss to coat. Set aside.

Prepare cheese sauce: In 2 quart saucepan over medium heat, melt remaining butter; add onion and cook until tender, about 5 minutes. Stir in flour, salt, mustard and pepper until blended; cook 1 minute. Gradually stir in milk; cook until mixture thickens slightly and is smooth, stirring constantly. Remove saucepan from heat and stir in cheese until melted.

Place drained macaroni in casserole. Pour cheese sauce over macaroni. Sprinkle reserved crumb mixture over top. Bake macaroni 20 minutes or until bubbly and crumbs are golden.