Ingredients:
2 cups uncooked elbow macaroni
1/4 cup butter (I use margarine) or 1/4 cup margarine ( I use margarine)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard ( I use a squirt of yellow mustard)
1/4 teaspoon Worcestershire sauce
2 cups milk
8 ounces extra-sharp cheddar cheese, cubed
1/8 cup Italian seasoned breadcrumbs
1 tablespoon grated parmesan cheese
Directions:
Heat oven to 350 degrees.
Cook elbow macaroni as directed on package.
While macaroni is cooking, melt butter in a 3 quart saucepan over low heat.
Stir in flour, salt, pepper, mustard and Worcestershire sauce.
Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Stir in cheese.
Cook, stirring occasionally, until cheese is melted.
Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
Bake, uncovered, for 25 minutes or until bubbly.
Servings: 6
Time preparation: 30 min.
Time total: 55 min.