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1 Tbsp. salt
1 lb. box Elbow macaroni
1/4 - 1/2 c. finely chopped onion
4 Tbsp. butter
2 Tbsp. flour
1/2 tsp. dry mustard
1 1/2 tsp. salt
1/4 tsp. white or black pepper
4 c. milk
1 lb. processed American cheese
4 oz. Monterey Jack cheese
1 c. fresh bread crumbs
6 tsp. butter

In large kettle, boil 6 quarts water with 1 Tablespoon salt.
Add macaroni and cook until tender. Heat oven to 400 degrees and
grease 3 - 4 quart casserole.

While macaroni is cooking, put onions and 4 Tablespoons butter
in double boiler or saucepan and melt the butter. Add flour,
mustard, salt, and pepper. Slowly stir in milk; cook until smooth
and hot, stirring often. Slice all of Monterey Jack cheese into
the mixture and about 3/4 lb. of the American cheese. Stir until
cheese is melted.

When macaroni is tender, drain well in a colander. Mix
macaroni and cheese sauce together and place in casserole. Top
with remaining cheese. Mix bread crumbs and 6 teaspoons melted
butter together and scatter on top of cheese. Bake uncovered at
400 degrees about 40 minutes. Recipe can be halved. (Leaves
baking time to 20 - 30 minutes).

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