8 ounces elbow noodles, cooked and drained
2 Tablespoons butter
1-2 Tablespoons flour
1 teaspoon dry mustard
1 cup milk
1 large can evaporated milk
2-3 cups sharp cheddar cheese, shredded

Place butter in small saucepan and slowly melt.

Add flour and dry mustard.

Stir until mixture begins to thicken.

Add milk, evaporated milk, and most of the shredded sharp cheddar cheese.

Stir until melted.

Add salt and pepper to taste.

Place noodles in a greased casserole dish.

Cover with cheese mixture.

Add shredded cheese on top.

Bake for about 30 minutes at 350 degrees.