Time: 45 minutes
Makes: 4 servings

Ingredients

2 quarts water
salt
1-8 ounce package elbow macaroni
4 tablespoons butter or margarine
� cup fresh bread crumbs
1 small onion, minced
1 tablespoon all-purpose flour
� teaspoon dry mustard
1/8 teaspoon pepper
1-1/2 cups milk
2 cups shredded Cheddar cheese

Instructions

1. In 3-quart saucepan, heat to boiling water and 1 teaspoon salt. Add macaroni; cook until tender but firm; drain. Grease 2-quart baking dish. Preheat oven to 350 degrees F.
2. In 1-quart saucepan over medium heat, melt 2 tablespoons butter or margarine; add bread crumbs and toss to coat; set aside.
3. Meanwhile, in 2-quart saucepan over medium heat, melt remaining butter; add onion and cook until tender, about 5 minutes.
4. Blend in flour, mustard, pepper and 1 teaspoon salt. Stir in milk; cook, stirring, until thickened. Remove from heat; stir in cheese.
5. Place macaroni in baking dish. Pour cheese mixture over macaroni.
6. Sprinkle crumb mixture over top. Bake in oven 20 minutes. Serve hot.

Suggestion:

A bottle of Chianti, garlic bread and Letuce, tomatoe and black pitted olives salad with olive oil and vinegar salt and pepper to taste.