8 oz. elbow macaroni
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
10 oz. sharp Cheddar cheese
2 tbsp. butter
4 tbsp. flour
2 c. milk
1/2 tsp. pepper
3/5 tsp. salt

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