1/4 c. butter
1/4 c. flour
2 c. warm milk
Dash pepper
1/2 - 3/4 tsp. hot pepper sauce
1/2 c. heavy cream
12 oz. sharp Cheddar cheese, shredded coarse, (3 c.) divided
8 oz. (2 c.) elbow macaroni, cooked and drained

In heavy saucepan over low heat melt butter. Add flour and cook 3 minutes. Gradually stir in warm milk. Turn up heat; stir until sauce is just at boiling point. Turn down heat and simmer 3 minutes. Add pepper and hot pepper sauce. (Don't use pepper sauce too sparingly - it brings out the cheese taste!) Stir in heavy cream and simmer 3 minutes. Stir in 3/4 of the cheese.

Combine cheese sauce with macaroni and pour into greased 2 quart dish. Sprinkle with remaining cheese. Bake in preheated 350 degree oven 30 minutes. Serves 6.