Classic Mac & Cheese

16 oz. pkg. elbow macaroni

½ cup margarine or butter

6 Tbsp. all-purpose flour

¼ tsp dry mustard

¼ tsp salt (optional)

¼ tsp black pepper

4 cups milk

3-4 cups shredded sharp cheddar cheese

1-2 cups croutons (I like to crush them)

Cook elbow macaroni as directed.  Drain, cover and set aside.  Preheat oven to 350 degrees. 

In saucepan melt margarine or butter, blend in flour, mustard, salt, and pepper.

Cook until mixture is smooth and bubbly; gradually add milk.

Cook and stir over medium heat until mixture boils; simmer 1 minute, stirring constantly. 

Gradually mix in cheese.  Stir over low heat until cheese is melted.

Add pasta; mix together lightly.  Pour into casserole dish. 

Top with croutons.  Bake 25 minutes.