2 cups uncooked elbow macaroni (7 oz)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 oz)
GOLD MEDAL MAC AND CHEESE
Heat oven to 375°F. Cook macaroni as directed on package.
Meanwhile, in 3-quart saucepan, melt butter 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 an ungreased PYREX® EASY GRAB™ 2 QUART OBLONG BAKING DISH. Bake uncovered 20 to 25 minutes or until bubbly.