2 tbsp. butter or marg.
2 tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 c. milk
2 c. (8 oz.) shredded cheese
1 tbsp. salt
3 qt. boiling water
8 oz. (2 c.) elbow macaroni
1/4 c. buttered bread crumbs
Paprika

Melt butter, remove from heat, blend in flour, 1 teaspoon salt and mustard. Add milk, stirring constantly until sauce thickens a little and is smooth. Add 1 1/2 cups cheese. Heat until melted, stirring occasionally.

Bring water to boil gradually, add macaroni and cook uncovered for 6 to 7 minutes. Drain. Combine macaroni and sauce in 2 quart casserole. Top with remaining cheese, bread crumbs, or cracker crumbs and paprika Bake at 375 degrees about 20 to 25 minutes or until nicely browned. I use Ritz crackers in butter for topping in place of bread crumbs and its always a hit.