16 oz elbow macaroni
1 stick butter
½ cup all-purpose flour
2 tsp dry ground mustard
1½ tsp salt
5 cups milk
16 oz shredded sharp cheddar cheese
Preheat oven to 375°. Cook pasta according to package directions and drain.
Melt butter in a large saucepan over medium heat. Stir in flour, mustard, and salt. Gradually stir in milk. Cover and stir until mixture thickens slightly and bubbles. Remove from heat. Add half of the cheese and stir until melted.
In a large bowl, combine sauce with pasta. Pour into a greased casserole dish and top with remaining cheese.
Bake 40 minutes at 375° or until bubbly. Let stand 10 minutes before serving.
