8 oz. elbow macaroni

Cook in boiling water 6 to 8 minutes, until tender and drain.

CREAM SAUCE:

2 1/2 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
3/4 tsp. dry mustard
Dash pepper
2 1/2 c. milk
2 1/4 c. Cheddar cheese, grated
1/4 c. fresh bread crumbs

Grease 2-quart casserole dish; put in cooked and drained macaroni. Melt butter in saucepan; blend in flour and mustard, salt and pepper, and let bubble about 1 minutes, stirring. Remove pan from heat. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly until sauce thickens. Remove from heat; add 2 cups of the grated cheese. Stir until cheese is melted. Pour over macaroni in dish and mix well. Combine remaining cheese with bread crumbs. Sprinkle over top of dish. Bake at 350 degrees about 45 minutes, or until brown on top.