2 tsp. salt
Water
4 oz. sharp shredded Cheddar cheese
2 c. milk (whole or skim)
1 tbsp. cornstarch
8 oz. (2 c.) uncooked elbow macaroni
2 tsp. Worcestershire sauce
2-3 drops hot pepper sauce (optional)
1/4 tsp. pepper

Add salt to a large pot of water and bring to a boil. Add macaroni to the boiling water and cook 10 minutes or until tender. Whisk milk and cornstarch in a medium size saucepan (not uncoated aluminum) until blended. Whisk milk mixture over medium heat until thickened.

Stir in 3/4 of the cheese, reduce heat to low and stir until cheese melts. Add remaining cheese, remove pan from heat and let cheese melt. Stir in remaining ingredients. Drain macaroni thoroughly. Toss with cheese sauce. Makes 4 servings.