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Cook elbow macaroni in boiling water for 9 minutes; drain. In a
saucepan (or 1 quart Pyrex if using microwave oven), melt 3
tablespoons butter; blend in 2 tablespoons flour, salt and
pepper. Add 2 cups milk; cook and stir until thick and bubbly.
Add the grated cheese and stir until melted.
Mix cheese sauce with macaroni in a 2 quart casserole. Melt the
remaining 3 tablespoon butter and toss the cubed bread to coat.
Top the macaroni and cheese mix with the buttered bread
cubes. Bake at 350 degrees for 35 to 40 minutes, uncovered.
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