8 oz. (1/2 pkg) Mueller's Elbows
1/4 cup butter or margarine
3 tbsp all-purpose flour
1/8 tsp salt (optional)
1/8 tsp dry mustard
1/8 tsp black pepper
2 cups milk
2 cups shredded sharp cheddar cheese
1Preheat oven to 350˚F.
2Cook pasta for 3 minutes and drain well.
3In medium saucepan, melt butter. Stir in flour, mustard, salt, and pepper.
4Gradually add milk and cook until mixture is smooth and bubbly, stirring constantly.
5Cook over medium heat until mixture boils, stirring constantly.
6Turn heat to low and simmer 1 minute, stirring constantly.
7Gradually mix in cheese and stir until cheese is melted.
8Add pasta; mix lightly. Pour into 2-quart casserole.
9Top with croutons. Bake uncovered for 25 minutes or until internal temperature reaches 165-175 degrees.
Stir bacon, diced ham, or other add-ins into the mixture before transferring it to the casserole dish for a twist on a classic.