1/2 lb. shrimp, shelled and veined
1 1/2 c. cooked elbow macaroni
1 tbsp. each minced onion, green pepper, and celery, sauteed in
2 tbsp. butter and 3 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
1 garlic clove
1 tbsp. dry mustard
3 c. milk

Stir until thickened. Pour into well greased casserole; top with 1/2 c. Cheddar cheese and sprinkle with bread crumbs.