• Cooking Time: 25 minutes
• Servings: 8
• Preparation Time: 15-20 minutes
• 1 8 oz package elbow macaroni
• 1/4 cup butter
• 3 tablespoons all purpose flour
• 1/8 teaspoon dry mustard
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups milk
• 2 cups (8 oz) shredded sharp cheddar cheese
• 1 cup croutons (sometimes I just sprinkle the top with bread crumbs)

1. Heat oven to 350.
2. Cook macaroni as package directs, decreasing time to 3 minutes; drain.
3. In medium saucepan, melt margarine. Blend in flour, mustard, salt and pepper. Cook until mixture is smooth and bubbly; gradually add milk. Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly.
4. Gradually stir in cheese. Cook and stir over low heat until melted.
5. Add pasta and mix lightly. Pour into 2 quart casserole and top with croutons.
6. Bake 25 minutes.

I'm not sure where I got this recipe but I can tell you it's a hit. I took it yesterday for the school administrator's cookout and brought home only an empty dish. That may not sound like a lot until you consider I had to compete against five other Mac and Cheese dishes.