BAKED MAC AND CHEESE

1 pound box elbow noodles, cooked as directed but less a few minutes, heavily salted
1/2 cup butter

1/2 cup flour

5 cups milk

salt and pepper to taste

2 tablespoons chicken bouillon

3 tablespoons garlic powder

1 tablespoon ground mustard

1 cup shredded parmesan cheese

2 cups shredded cheddar cheese

1 bag crushed croutons (or breadcrumbs)

In a saucepan melt butter, add flour and stir well. Let cook for a few minutes. Stir in milk and add all seasonings. Cook until thick and bubbly, stirring continuously. Add in cheeses and stir well. Set aside.

Place drained noodles in a 13x9 inch casserole dish, cover with sauce and stir. Top with crushed croutons or breadcrumbs.

Bake at 350 degrees for 20 minutes or so, until hot and bubbly.