2 cups medium elbow noodles

Cheddar Cheese Sauce

    2 tablespoons butter
    2 tablespoons all-purpose flour

    1 ½ cups whole milk
    ½ teaspoon minced dried onion
    ¼ teaspoon mustard powder
    ¼ teaspoon dried parsley
    2 cups shredded sharp Cheddar cheese
    ½ cup smoked sausage or hotdog slices
    ¼ teaspoon seasoning salt
    ⅛ teaspoon ground black pepper

Topping

    ¼ cup dried breadcrumbs
    Dried parsley
    Seasoning Salt

1. Preheat the oven to 350˚. 

2. Bring water to boil in a 12-quart stockpot. Boil noodles, then drain in a
    colander. Shake slightly to release any water trapped inside the noodles.

3. Cheese Sauce: In a 5-quart sauté pan, melt the butter over low heat,
    then whisk in the flour. Remove the pan from the heat and quickly
    whisk in the milk. Return pan to the heat and cook until the sauce
    thickens. Using a whisk helps to keep the sauce smooth and creamy.

4. Stir in the dried onions, mustard, parsley, cheese, sausage or hot dog
    slices, salt and pepper.

5. Place the cooked macaroni in a 2 ½-quart soufflé dish. Pour in the
    cheese sauce and stir just until the macaroni is covered in sauce.

6. Top the macaroni with the breadcrumbs, parsley and seasoning salt.

7. Bake in the preheated 350˚ oven for 25 minutes.

    Variation 1: Double the breadcrumbs and mix with 2 tablespoons
     butter for a delicious crunchy topping.

    Variation 2: Cut three pieces of buttermilk bread into 1/4 –inch
    cubes and toss with 1 tablespoon melted butter. Sprinkle the
    macaroni with ½ cup cheddar cheese and then top with buttered
    bread crumbs.

    Variation 3: Experiment with your favorite cheeses.