2 cups uncooked elbow macaroni (7 oz.)
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 oz.)

Heat oven to 350°F. Cook macaroni as directed on package. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered at 350°F for 20 to 25 minutes or until bubbly.

Submitted by: Debbie Detmer