Ingredients: 2 cups uncooked elbow macaroni (7 ounces) 1/4 cup butter or margarine 1/4 cup Gold MedalR all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground mustard 1/4 teaspoon Worcestershire sauce 2 cups milk 2 cups shredded or cubed Cheddar cheese (8 ounces) Total time: 50 min
Directions:1. Heat oven to 350?F. 2. Cook macaroni as directed on package. 3. While macaroni is cooking, melt butter in 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 constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. 4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly. |