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

In heavy saucepan over low heat, melt butter. Add flour; stir with wooden spoon 3 minutes or until roux is frothy and flour taste is gone. Gradually stir in warm milk and evaporated milk. Turn up heat and stir until sauce boils. Turn down heat and simmer a few minutes. Add pepper and hot sauce (don't be sparing with hot sauce, it brings out cheese taste). Stir in 3/4 of cheese into sauce until melted.

Combine sauce with macaroni. Pour into greased 2 quart casserole. Sprinkle with remaining cheese. Bake in preheated 350 degree oven for 30 minutes or until golden. 4 servings.