Macaroni & Cheese Casserole

2 tbsp margarine
1/4 cup flour
1 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
2 1/2 cups milk
2 cups grated cheddar cheese (i especially like to use extra sharp vermont white cheddar and/or gouda, omg)
1/4 cup fresh bread crumbs
8oz elbow macaroni

melt margarine over low heat.
stir in flour, salt, ground mustard and pepper until smooth.
remove from heat.

gradually stir in milk until smooth.
stirring constantly, cook over medium heat about 10 minutes or until thickened.

(this is usually the part i screw up so it takes a few tries if you’ve never made a roux before.)

remove from heat.

stir in 1 1/2 cups of the cheese until melted. i usually use even more. it’s bad, actually.

pour macaroni into 2-quart casserole dish.
pour cheese mixture over macaroni, mix well.

mix remaining cheese and bread crumbs and sprinkle over top of casserole.

bake at 375 for 25 minutes or until topping is lightly browned.