2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 c. milk
2 c. shredded cheese (mild, cheddar or sharp as you prefer)
2 c. elbow macaroni
1/4 c. buttered bread crumbs
Paprika

In saucepan, melt butter. Remove from heat; blend in flour, salt and mustard. Gradually add milk, heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring constantly.

Meanwhile, cook macaroni as directed on package; drain. Combine with sauce in a 2-quart casserole; top with remaining cheese, bread crumbs and paprika. Bake at 375 degrees about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.