2 cups elbow macaroni (7 oz)
2 tablespoons butter
1 clove minced garlic (optional)
3 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
2 1/2 cups milk
2 1/2 cups shredded sharp cheese
Cook macaroni according to package directions. Set aside.
Melt butter in medium saucepan, add minced garlic and sauté. Stir in flour, salt, and dry mustard. Cook 1 minute. Gradually whisk in milk. Bring to a boil, stirring frequently. Remove from heat and stir in 2 cups shredded cheese and drained cooked macaroni.
Place in a 9-inch baking dish and sprinkle with remaining 1/2 cup cheese. Bake uncovered at 4000 F for ten to twenty minutes or until hot and bubbly.