macaroni + cheese

1 lb campanelle pasta
1 lb cheddar cheese, grated
4 Tbsp butter
1/4 cup flour
1/2 tsp dry mustard
1 tsp salt
freshly ground black pepper
4 cups milk
breadcrumbs + a hunk of butter + desired seasonings

Warm the milk in a medium saucepan. Cook the pasta for a minute less than the package indicates. Meanwhile, melt the 4 Tbsp of butter in a large saucepan over medium to medium-high heat. Add the flour, and cook for a minute or so. Add mustard, salt & pepper. Slowly whisk in the milk, and cook, stirring frequently, until close to a boil. Lower the heat, and keep stirring until thickened. Turn off the heat and add 3/4 of the cheese. Turn the pasta into a buttered casserole dish. Pour the sauce over the pasta. Top with the remaining cheese. Melt the remaining butter and mix with the breadcrumbs and desired seasonings (I use salt & pepper and grated Parmigiano-Reggiano). Spread the breadcrumbs over the top and bake at 400 F for 20 minutes.