2 cups uncooked Creamettes Elbow macaroni, cooked as package directs and drained
2 tbsp. margarine or butter
2 tbsp. flour
1 tsp. dry mustard
1 tsp. salt
2 1/2 cup milk
2 cups (8 oz) shredded sharp cheddar cheese
Preheat oven to 375 degrees. In medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly (mixture should coat spoon). Remove from heat. Add 1 1/2 cups cheese; stir until melted. Stir in cooked macaroni. Turn into greased 1 1/2 quart shallow baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Refrigerate leftovers.
Makes 6 to 8 servings.