3 c. rigatoni or 1 3/4 elbo-roni
1 c. (4 oz.) shredded Cheddar cheese
2 tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. dry mustard
2 1/2 c. milk
1/2 c. (2 oz.) shredded Cheddar cheese

Boil water in a large deep pot with 2 teaspoons salt and a little oil to prevent boiling over. Add rigatoni; stir to separate. Cook uncovered after water returns to a full boil for 10-11 minutes. Stir occasionally. Drain and rinse under hot water.

In a large bowl, combine rigatoni and 1 cup cheese.

In medium saucepan, melt butter. Blend in flour, 1/2 teaspoon salt and mustard. Add milk, all at once. Cook until thickened, stirring constantly about 1 minute.

Combine sauce with rigatoni mixture. Turn into 2-quart casserole dish. Top with 1/2 cup cheese over top. Bake at 350 degrees for 25-30 minutes. Yield: 4 servings.