3 tbsp. butter
1/4 c. flour
1 tsp. salt
2 tsp. prepared mustard
1/4 tsp. pepper
2 3/4 c. milk
16 oz. extra sharp Cheddar cheese, shredded
8 oz. elbow macaroni, cooked 6 min. and drained

In 2 quart saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth. Remove from heat. Slowly add milk until smooth, stirring constantly. Cook over medium heat for about 10 minutes or until thickened. Remove from heat Stir in cheese, reserving 1/2 cup - stir until melted.

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