2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
1 c. milk
2 c. shredded cheese (mild or sharp Cheddar)
8 oz. elbow macaroni
1/4 c. buttered bread crumbs
Paprika

In saucepan, melt butter. Remove from heat; blend in flour, salt and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed, drain. Combine with sauce in 2 quart casserole; top with remaining cheese, bread crumbs and paprika. Bake at 375°F for 20-25 minutes or until browned and bubbly. Makes 4-6 servings.