1 1/4 c. macaroni
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1/8 tsp. pepper
1 c. milk
2 c. shredded Cheddar cheese
1/4 c. cracker crumbs

Cook macaroni, drain and set aside. In 4 cup glass measure melt butter on high for 45 seconds. Stir in flour, salt, Worcestershire, mustard and pepper. Set aside.

Pour milk in 2 cup glass measure and cook on high 1 minute, or until warm. Gradually stir milk into flour mixture. Cook on high 3 minutes, stirring once during cooking. Stir, cook on high 1 minute, or until smooth and thickening. Blend in 1 1/2 cups of cheese. Stir until melted.

In 1 1/2 quart microproof casserole, combine sauce and cook macaroni. Combine remaining cheese and cracker crumbs. Sprinkle over top of casserole. Cook on 60, 5-6 minutes, or until mixture is bubbling. Let stand, covered, 5 minutes before serving.