2 c. elbow macaroni (uncooked)
1/4 c. butter
3 tbsp. all-purpose flour
1/8 tsp. dry mustard
1/8 tsp. salt
1/8 tsp. black pepper
2 c. milk
2 c. shredded sharp Cheddar cheese
1 c. croutons

Heat oven to 350°F. Cook macaroni as package directs, decreasing time to 3 minutes; drain.

In a large skillet, melt butter. Blend in flour, mustard, salt and pepper. Cook until mixture is smooth and bubbly. Gradually add milk. Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly. Gradually stir in cheese. Cook and stir over low heat until cheese is melted. Add pasta; mix lightly. Pour into a lightly buttered 2-quart casserole. Top with croutons.

Bake 25 minutes. Allow to stand and cool for 10 minutes before serving.

Serves 4.