2 tbsp. butter
1/4 c. chopped onion
1/4 c. unsifted flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 c. milk
2 c. grated cheddar cheese
1/4 c. bread crumbs
Parmesan cheese
8 oz. (dry) elbow macaroni, cooked 6 minutes

In 2 quart saucepan melt butter over low heat. Stir in onions, flour, salt, dry mustard, pepper until smooth. Remove from heat.

Gradually stir in milk, stirring constantly, cook over medium heat about 10 minutes, or until thickened. Remove from heat.

Stir in 1 1/2 cups of the grated cheese until melted. Turn the cooked, drained macaroni into a casserole dish. Pour cheese mixture over macaroni; mix well. Mix together remaining cheese and bread crumbs. Pour over macaroni. Sprinkle with Parmesan cheese. Bake in 375 degree oven for 25 minutes or until topping is lightly browned.