1 lb. elbow macaroni
1/2 c. flour
1 1/2 tsp. pepper
1 1/4 c. dry powdered milk
1 1/4 c. grated American cheese
1/2 c. butter
1 tbsp. salt
1 1/2 tbsp. dry mustard
1 qt. water (4 c.)
3/4 c. buttered bread crumbs

Cook macaroni in salted water, about 10 minutes. Drain and rinse. Melt butter, stir in flour, salt, pepper, mustard and powdered milk. Gradually add 1 quart water. Cook while stirring until thick. Add cheese and blend well. Add cheese sauce to macaroni and pour into greased 11 x 16 x 2 1/2 inch casserole dish and sprinkle bread crumbs on top. Bake at 350 degrees about 30 minutes.