1 (8 oz.) pkg. elbow macaroni
Boiling water
Salt
3 tbsp. butter
2 tbsp. flour
Dash of pepper
2 c. milk
2 c. grated sharp Cheddar cheese
1 tbsp. grated onion
1/2 tbsp. dry mustard
1 tsp. Worcestershire sauce
1/2 c. buttered crumbs
1 c. bacon strips

Cook macaroni in boiling salted water according to package directions. Drain. Melt butter, blend in flour, 1 teaspoon salt and pepper; add milk. Cook over low heat until smooth and thickened, stirring constantly. Add cheese, onion, mustard and Worcestershire; continue to cook until cheese melts. Add macaroni; pour into greased 2-quart casserole. Top with crumbs. Bake in moderate 375 degree oven about 25 minutes or until browned. Garnish with bacon. Makes 6-8 servings.