1 (7 oz.) pkg. or 2 c. uncooked elbow macaroni
2 tbsp. butter
1 tsp. salt
2 c. (8 oz.) shredded Cheddar cheese
1 tsp. dried mustard
2 tbsp. flour
2 1/2 c. milk

Preheat oven to 375 degrees. Melt butter, stir in flour, mustard and salt. Stir in milk. Cook and stir until mixture thickens (should coat spoon). Remove from heat. Add 1 1/2 cups cheese. Stir until melted. Stir in cooked pasta. Turn into greased 1 1/2 quart shallow pan. Top with remaining cheese. Bake 20-25 minutes or until bubbly.