Ingredients:
1 (8 ounce) packages elbow macaroni
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
2 cups milk ( I like using whole milk)
1/2 lb extra-sharp cheddar cheese, shredded
Directions:
Cook macaroni according to package directions; drain.
Make a sauce of the butter, flour, seasonings and milk.
Stir the cheese into the hot sauce.
Mix in the macaroni.
Turn into a buttered 1 1/2 qt.
glass casserole–about 7 1/2-inches across and 2 1/2-inches deep.
Bake in a preheated 375 degree oven for 25 minutes or until a bit browned on top.
Remove from oven and let stand for 5 minutes before serving.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.