5 tbsp. butter
2 1/2 c. milk
1/8 - 1/4 tsp. nutmeg
1/4 c. flour
1/4 - 1/2 tsp. hot pepper sauce
1/8 tsp. pepper
3 c. grated aged cheddar cheese (about 12 oz.)
8 oz. elbow macaroni, cooked & drained
1 c. coarsely chopped ripe olives
1/2 c. coarsely crushed saltine crackers

Melt butter in 2 quart saucepan. Remove and reserve 1 tablespoon. Add flour to butter in saucepan. Cook and stir over low heat 2 or 3 minutes. Slowly whisk in milk. Cook and stir over medium heat until boiling and smooth. Reduce heat and simmer 3 minutes. Stir in pepper sauce, nutmeg and pepper. Simmer 2 minutes longer. Gradually mix about 3/4 of the cheese into sauce. Stir until cheese melts. Mix with pasta and olives. Turn into 2 quart greased casserole. Sprinkle top with remaining cheese then cracker crumbs. Drizzle with reserved butter. Bake at 350 degrees about 30 minutes until bubbly and top is brown.