1 pkg (16 oz) elbow macaroni
1/3 c butter
1/3 c flour
4 tsp chicken flavor instant bouillon
2 tsp mustard powder
5 c milk
1 lb cheddar cheese, shredded
Pre heat oven to 375
Cook macaroni according to package directions
Melt butter in a large saucepan. Whisk in flour, bouillon and dry mustard
Gradually add milk
Cook and stir until bouillon dissolves and mixture thickens slightly
Remove from heat
Add 2 c cheese and stir until melted
Add macaroni and mix well
Poor into 2 8x8 baking dishes
Bake one dish for 20-25 minutes
Cover the other with foil and freeze
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