2 c. elbow macaroni, cooked & drained (1 lb. pkg.)
16 slices American cheese
2 tbsp. butter
2 tbsp. flour
2 chicken flavored bouillon cubes
1 1/2 tsp. dry mustard
2 c. milk

Preheat oven to 375 degrees. Cut 12 slices of cheese into pieces. In medium saucepan, melt butter; stir in flour, bouillon and mustard. Gradually stir in milk. Cook and stir until bouillon dissolves and mixture thickens slightly. Remove from heat. Add cheese pieces. Stir until melted. Stir in cooked macaroni. Turn into 1 1/2 quart baking dish or standard cake pan. Bake 30 to 35 minutes or until bubbly. Top with remaining cheese slices.