1 (16 oz.) box medium shell pasta (I use Barilla)
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
1/4 tsp. dry mustard
salt and pepper, to taste
1 (16 oz.) block sharp cheese, diced (Cooper)
1/2 cup seasoned bread crumbs (Progresso or 4C)
2 tbsp. butter, melted

Cook pasta as directed on package and set aside.

In a saucepan melt 1/2 stick butter and stir in flour, making a roux. Gradually stir in milk and slowly bring to a boil. Add dry mustard and season with salt and pepper, to taste. Reduce heat and stir in sharp cheese until melted. Add cooked pasta to sauce until mixed well.

Turn into a greased 8x10-inch baking dish. Mix seasoned bread crumbs with 2 tablespoons butter and sprinkle over top of casserole.

Bake at 350°F for 25 minutes or until golden brown on top. Serve immediately.

Submitted by: JoJo B.