Easy Cheesy Macaroni Bake

This recipe is a favorite of mine in the chilly months of autumn and winter. Its quick, easy and who doesn't love macaroni and cheese? Taken from the back of the elbow macaroni noodle box.

Macaroni and Cheese Bake

Ingredients.
1 box elbow macaroni noodles.
1 8 (oz) bag of sharp or mild cheddar chese grated.(I use about 1 1/2 bags to be honest.)
2 1/2 to 3 table spoons of all-purpose flour (To much and you have glue for sauce!)
Half a stick of butter.
2 cups cold milk
1 TSP. dried mustard optional Salt and pepper to taste


Directions.
Preheat oven to 350 degrees.
In a medium sauce pan bring about 2-3 cups of salted water to a boil. Poor half the box of elbow macaroni noodles in the water. Reduce temperature to medium low. Let boil for 3 to 5 minutes or until noodles are no longer chewy when tasted. Drain and set aside in a covered bowl.
In another pan melt the butter over medium heat. Ad in the flour stir well with a wire whisk as mixture may stick to pan. Mix in the milk a cup at a time stirring between each adition of milk. Add in cheddar cheese and allow to melt completely while stirring. Once sauce is mixed well turn off the heat under the pan to prevent cheese and milk from burning.
Combine noodles and cheese sauce stir until mixture is well blended. Salt and pepper as desired. Poor mixture in round 8 inch pan or 9 inch glass baking dish. Top with crushed croutons and parmesan cheese. Bake at 350 for 20 to 25 minutes or until crust becomes golden brown and crispy around the edges. Do not over bake as this will dry out the sauce. If baking in glass pan take away about 3 to 4 minutes of baking time. Makes about 6 to 8 servings.