9 x 13 pan filled with cooked elbow macaroni, approximately 3/4 lb.
1/2 lb. butter
6 tbsp. flour
4 c. milk
1 lb. extra sharp Cheddar cheese, grated
1/4 c. bread crumbs

Melt butter in large saucepan. Stir in flour until smooth. Add milk; heat over medium heat, stirring occasionally. Mix in grated cheese. Cook until cheese is melted and sauce begins to thicken. Pour over noodles in 9 x 13 pan. Stir. Sprinkle bread crumbs on top. Bake at 350 degrees for 45 minutes or until brown.