Ingredients
2
cups uncooked elbow macaroni (7 ounces)
1/4
cup butter
1/4
cup Gold Medal™ 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 Cheddar cheese (8 ounces)
Preparation
Heat oven to 350°F. Cook and drain 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 constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
Gently stir macaroni into cheese sauce.
Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
