4 tbsp. butter
4 tbsp. flour
2 c. milk
1 c. shredded Velveeta
1/4 tsp. dry mustard
2 c. dry macaroni
2 tbsp. minced onion
Bay leaf (med. size)
3/4 c. sharp Cheddar cheese, grated

In skillet melt butter (medium heat); add flour, stir and cook 3-5 minutes. Add gradually 2 cups milk, simmer, 3 minutes or so. Add cheese and mustard.

Meanwhile cook macaroni according to package directions with bay leaf and minced onion. Drain, rinse with cold water. Layer alternately macaroni and cheese sauce in baking dish. Top with grated sharp Cheddar cheese. Bake at 375 degrees for 30 minutes.