Ingredients

The following ingredients have 6 Servings
  • 2 cups Elbow macaroni uncooked
  • 1/2 cup Butter (1-stick)
  • 1/4 cup All-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Dry mustard
  • 1/8 teaspoon Cayenne pepper
  • 1/4 teaspoon Worcestershire Sauce
  • 2 cups Milk
  • 2 cups Sharp cheddar cheese (8-oz), grated

Instruction

  • Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted. Drain macaroni and gently stir into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered until bubbly, about 25 to 30 minutes. Remove from oven and rest for five minutes before serving. Makes 6 to 8 servings.