8 oz. elbow macaroni
10 oz. sharp cheddar cheese
2 tbsp. butter
4 tbsp. flour
2 c. milk
3/4 tsp. salt
2 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. pepper

Preheat oven to 350 degrees. Butter a 2 quart casserole dish. Cook macaroni in boiling, salted water until done and drain. Grate cheese. Melt butter in a saucepan. Stir in flour and cook until it bubbles. Slowly stir in milk. Add salt, bring to a boil, stirring and cook for 1 minute. Stir in mustard, Worcestershire sauce, pepper and cheese. Combine with macaroni and pour into prepared casserole. Bake until golden and bubbly, about 35 minutes. Serves 4.