| 1 | qt | Cold water |
| 1 | c | (4 ounces) elbow macaroni |
| 1/4 | ts | Salt |
| 6 | tb | (3/4 stick) margarane; divided |
| 1 | sm | Onion; peeled and finely chopped, (1/2 cup) |
| 1 1/2 | ts | (1/2 tablespoon) instant-blending flour (e.g.; Wondra) |
| 1 | sm | Clove garlic; peeled and crushed in a garlic press, (or minced) |
| 1/2 | ts | Dijon-style mustard; (I use Grey Poupon) |
| 1/4 | ts | Dried sweet basil leaves |
| 1/4 | ts | Dried oregano leaves |
| 1/4 | ts | Dried thyme leaves |
| 1/8 | ts | Black pepper |
| 1 | c | (1/2 pint) half and half cream |
| 1 | c | (4-ounces) coarsely grated sharp cheddar cheese |
| 1/2 | c | Dried unseasoned bread crumbs |
