Macaroni and Cheese

Yield: 4 servings

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Ingredients

check (7 oz.) uncooked elbow macaroni 2 cups (7 oz.) uncooked elbow macaroni

check butter or margarine 1/4 cup butter or margarine

check all-purpose flour 1/4 cup all-purpose flour

check salt 1/2 teaspoon salt

check pepper 1/4 teaspoon pepper

check ground mustard 1/4 teaspoon ground mustard

check Worcestershire sauce 1/4 teaspoon Worcestershire sauce

check milk 2 cups milk

2 cups shredded sharp cheddar cheese (8 oz.)

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Directions:

Heat oven to 350 F. Cook and drain macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Gently stir macaroni into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Please note that some ingredients and brands may not be available in every store.