3 cups elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. whit pepper
Pinch of freshly grated nutmeg
1/2 lb. container MacLaren's Imperial Cold Pack Cheddar Cheese
1/4 cup butter, melted
1/2 cup coarse dry bread crumbs

Makes 6 Servings

Recipe from Chatelaine Cook Book

Preheat oven to 350 degrees.  Lightly grease a 10 cup (2.5L) baking dish and set aside.  Bring a large pot of salted water to a full rolling boil.  Add the macaroni and boil, uncovered, stirring occasionally, until cooked as dente, about 8 to 10 min.

Meanwhile, melt 1/4 cup butter in a heavy bottomed saucepan set over med. low heat.  Stir in the flour until blended.  Cook for about 2 min, stirring often.  Gradually whisk in the milk, Dijon, salt, pepper and nutmeg.  Increase heat to med.  Stir the sauce until it comes to a boil and has thickened.  Remove from the heat.  Stir in spoonfuls of the cheese until blended.  Cover, remove from the heat and set aside.

Make the topping by combining remaining 1/4 cup melted butter and the bread crumbs.  Set aside.  As soon as the macaroni is cooked, drain but do not rinse.  Stir the pasta into the cheese sauce until evenly mixed.  Turn into the prepared baking dish.  Sprinkle with the bread crumb topping.

Bake in the center of the oven for 30 min. or until the sauce around the sides of the dish is bubbly and topping is golden.  Let sit for 5 min. before serving.