1/4 lb. elbow macaroni
salt
1/4 c. grated onion
2 tbsp. butter
1 tbsp. flour
1/8 tsp. dry mustard
1/8 tsp. celery salt
Dash black pepper
1 c. skim milk
1/4 lb. American cheese, cubed or grated
Fresh bread crumbs made from 1 slice bread

In a large amount of boiling, salted water, cook macaroni according to package directions; drain.

In a medium saucepan, sauté onion in butter, stir in flour, mustard, celery salt, 1/4 teaspoon salt and pepper.

Stir in milk, cook while constantly stirring to prevent sticking, until thickened and smooth.

Stir cheese evenly into mixture. Add macaroni.

Turn into greased 1 quart casserole; sprinkle evenly with bread crumbs.

Bake, uncovered in 400°F oven about 20 minutes.

Makes 3 servings.