BAKED MACARONI & CHEESE

16 oz. Elbow macaroni, uncooked

1/2 c. Butter

1/3 c. All-purpose flour

2 tsp. Dry mustard

2 tsp. Seasoned salt

5 c. Milk

16 oz. Velveeta, cubed

Topping:

1 Tbs. Butter

2 Tbs. Dry seasoned bread crumbs

Cook pasta according to package directions. Preheat oven to 375 degrees. In large saucepan, over medium heat, melt butter; stir in flour, dry mustard and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly and bubbles. Remove from heat. Add cheese; stir until melted. Combine drained pasta to cheese mixture. Spoon into a greased 13 X 9 inch baking dish. For topping: melt butter in microwave safe dish. Stir in seasoned bread crumbs. Sprinkle over macaroni & cheese. Bake 40 minutes or until hot and bubbly. Let stand 10 minutes. Makes 10-12 servings.

That blue box doesn't have anything on a homemade baked macaroni & cheese! It's definitely worth the extra effort!