2 c. lg. elbow macaroni
2 tbsp. butter
2 tbsp. flour
2 c. milk
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 to 2 c. med. or sharp cheddar cheese, cut in cubes or shredded
1/2 c. bread crumbs

Set oven at 350 degrees. Grease 9 x 12 baking dish; set aside. Cook macaroni in boiling water 6-8 minutes; drain and rinse with cold water. Make white sauce: mix butter, flour, salt, and dry mustard. Gradually add milk, stirring well. Cook until thickened on medium heat. Put macaroni in dish, separate in sticks together. Put cheese over macaroni; pour white sauce over all. Sprinkle bread crumbs on top. Bake 25 minutes or until brown and bubbly. Serves 6.