4 tbsp. butter
1/2 c. flour
2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. pepper
5 c. milk
4 c. American cheese
1 lb. elbow macaroni, cooked 6 minutes, drained

In 2-quart saucepan, melt butter over low heat. Stir in flour. Salt, mustard and pepper until smooth. Stirring constantly, cook over medium heat about 10 minutes or until thickened. Remove from heat. Stir in 3 cups of the cheese until melted.

Turn macaroni into greased 9x13 inch casserole. Pour cheese mixture over macaroni, mix well. Sprinkle remaining cheese over the top of casserole. Bake at 375 degrees for 25 minutes.