2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 c. milk
8 oz. (2 c.) uncooked elbow macaroni
1/4 c. seasoned bread crumbs
8 oz. shredded Cheddar cheese (2 generous cups)

In saucepan, melt butter. Remove from heat; blend in flour, salt and mustard. Add milk gradually; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups Cheddar cheese; heat until melted, stirring occasionally.

Meanwhile, cook macaroni as directed, drain. Combine with sauce in a 2 quart casserole; top with remaining cheese then the bread crumbs. Bake at 375 degrees for about 25 minutes or until nicely browned and bubbly. 4 to 6 servings.