Categories: Pasta, Casseroles 
      Yield: 6 servings 
  
      2 c  Uncooked macaroni 
      3 tb Butter or margarine 
      1 sm Onion, finely chopped 
      2 tb Flour 
      1 ts Salt 
      1 ts Dry mustard 
      1 ts Salt 
    1/4 ts Pepper 
      2 c  Milk 
  2 1/2 c  Shredded Cheddar cheese 
 
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      1    Roll (hard crust sourdough 
           - or french roll) 
      2 tb Butter 
    3/4 c  Shredded Cheddar cheese 
  
  Cook macaroni according to package directions. 
   
  In large saucepan, melt butter.  Add onion and cook until tender. Stir in 
  flour, salt. mustard, salt and pepper. All milk slowly, stirring 
  constantly, and cook until sauce is thickened and bubbly. Add cheese and 
  stir until melted.  Combine cooked macaroni and cheese mixture and mix 
  well. Pour into buttered casserole. (I use one that's about 12" square). 
  Top with topping and bake in 375 oven for 20 - 25 minutes. 
   
  To make topping:  tear roll apart and use steel blade of food processor to 
  chop into fine bread crumbs. Melt better in small saucepan then add crumbs 
  and toss until covered with butter. Combine buttered crumbs with cheese and 
  spread over casserole. 
   
  I generally serve this with sauteed Kielbasa. 
   
  Kraft's Macaroni and Cheese is great and I always have boxes in the 
  cupboard as it's something my son can make in a hurry. However, "sure 
  doesn't compare to Mom's!" 
   
  As with many of my recipes, I evolved this from one I originally found on a 
  macaroni box.