Homemade Macaroni and Cheese

This particular dish reminds me of family dinners.  I don't know why though, because I can't recall if it was ever even on the table at any of ours.  It's just the type of food that you would think would be there.  It's warm and heavy.  The perfect comfort food if you ask me.  Packed with a rich cream sauce and a crusty cheese topping, it's the perfect side dish to accompany any large or small dinner.  I may just have to start this one in on our next family gathering.

16 oz. uncooked elbow macaroni
1/2 cup real butter
1/3 cup all-purpose flour
2 tsp. dry mustard
2 tsp. salt
4 1/2 cups milk
4 cups shredded sharp cheddar cheese
1/2 cup plain bread crumbs

-Cook pasta as directed for al dente (this was it holds up after it is baked).  Preheat oven to 375*.  In a large pan, melt butter; stir in flour dry mustard and salt.  Slowly stir in milk about a cup at a time.  Continue to cook over medium heat until sauce thickens and begins to bubble (constantly stirring the whole time).  Remove from heat and stir in 2 cups of cheese.  Add your drained pasta into sauce and stir to combine.  Pour into a greased 13"x9" baking pan.  Sprinkle the remaining 2 cups of cheese evenly on top and then the bread crumbs over that.  Bake uncovered for 40 min's or until lightly browned around the edges.  Serves 12.  Enjoy!