1 (7 oz.) pkg. elbow macaroni, cooked as directed and drained
2 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/2 c. milk
2 c. shredded sharp Cheddar cheese

Preheat oven to 375 degrees. In medium saucepan melt butter, stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2 quart shallow baking dish. Top with remaining cheese. Bake 20-25 minutes or until bubbly. Refrigerate leftovers.