1/2 lb. macaroni, in 2 1/2 inch pieces or elbow macaroni (about 2 cups)
1 sm. onion
2 tbsp. butter
1 tbsp. flour
1/4 tsp. dry mustard
3/4 tsp. salt
Speck pepper
2 c. milk
1/2 lb. process cheddar cheese
3/4 c. fresh bread crumbs
4 tsp. melted butter

1. Cook macaroni as label directs. Start heating oven to 400 degrees. Grease 1 1/2 quart casserole.

2. Meanwhile, mince onion (about 4 teaspoons); put in double boiler with 2 tablespoons butter. When butter is melted, stir in flour, mustard, salt, and pepper. Slowly stir in milk; cook until smooth and hot, stirring often.

3. Slice about 3/4 of cheese right into sauce; stir until cheese is melted. If preferred, grate cheese ahead, using medium grater, or slice it.

4. When macaroni is tender, drain into colander; turn into casserole. Pour cheese sauce over macaroni, tossing lightly with fork, spread additional cheese on top. Bake at 400 degrees for 20 minutes.