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1. Cook macaroni in a kettle of boiling salted water until firm tender, about 10 minutes; drain and return to kettle.
2. Melt butter or margarine in a large saucepan; remove 1 tbsp from pan and toss with bread crumbs in a small bowl; reserve.
3. Stir flour, dry mustard, and salt into butter in saucepan; cook, stirring constantly, until sauce thickens slightly and bubbles 3 minutes; stir in the shredded cheese.
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Cooks Tip-
1. This dish can be prepared ahead of time, covered and refrigerated. One hour before serving, place casserole, covered, in oven and turn oven control to 350. Bake 40 minutes; remove cover and bake 20 minutes longer.
2. This recipe has been reduced from it's original serving size of 6. Flour amount in original is 1/3 cup. This reduced recipe has slightly more flour and will make a slightly thicker roux.
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