Macaroni & Cheese

The recipe we grew up on - so simple, yet to good!

1/4 c. Butter
1/4 c. Flour
1/4 t. Salt
3 c. Milk
1 t. Dijon Mustard
Black pepper to taste
8 oz (2 1/4 c.) Grated Cheddar Cheese (I use a mild Vermont Cheddar)
8 oz (2 c.) Elbow Macaroni

Begin cooking macaroni. As that is cooking, melt butter in lg saucepan. Blend in flour & salt, stirring constantly; cook until sauce is thickened. Add all but 1/4 c. shredded cheese, Dijon mustard, black pepper, and stir until melted. Add drained macaroni to cheese sauce and mix well. Turn mixture into a 2 qt baking dish and top with remaining shredded cheese. Bake in 375 degree oven for 15 minutes, or until bubbly and lightly browned.