4 TBSP. butter
4 TBSP. flour
2 tsp. salt
2 tsp. dry mustard
5 cups skim milk
4 cups shredded cheese (I use Tillamook extra sharp cheddar)
16 oz. box of elbow macaroni
Preheat Oven to 375 or 350 if you're using a glass pan.
Cook macaroni as directed.
In saucepan, melt butter. Remove from heat then blend in flour, salt,
and mustard.
Gradually add milk, and return to heat stirring constantly, until sauce
thickens a little and is smooth.
Add 3 cups of the cheeses and heat until melted, stirring occasionally.
Combine macaroni with sauce in a greased 9x13 casserole dish. Top with
remaining 1 cup of combined cheese.
Bake dish for 40-45 minutes or when it's bubbling and top gets golden
but not too brown.
Thanks Marcie
