2 Tbsp. margarine
2 Tbsp. flour
1 tsp. salt
1 tsp. dry mustard
2 1/2 c. milk
8 oz. shredded extra sharp cheese (natural Cheddar)
1/4 c. buttered bread crumbs
8 oz. elbow macaroni
Melt butter and blend in flour, mustard and salt. Add milk, stirring
constantly until sauce thickens a little and is smooth. Add 1 1/2
cups cheese, heat until melted, stirring occasionally. Cook macaroni
as directed. Drain and combine with sauce. Top with remaining
cheese and bread crumbs and bake at 375 degrees for 20 to 25 minutes.
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