• 4 cups uncooked elbow macaroni
• 3/4 cup finely chopped onion
• 1/2 cup butter, divided
• 1/2 cup all-purpose flour
• 4-1/2 cups milk
• 4 cups (16 ounces) shredded sharp cheddar cheese
• 1 teaspoon ground mustard
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup butter
• 3/4 cup dry bread crumbs

Directions: Cook macaroni according to package directions. Saute onion in a little butter. Make roux with 1/2 cup butter / 1/2 cup flour (8tbsp) Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth. Drain macaroni and add to sauce; stir until coated.

Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.