WHAT YOU NEED

• 2 cups uncooked elbow macaroni (7 ounces)
• 1/4 cup butter or margarine
• 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)

PREPERATION

• Heat oven to 350ºF.
• Cook 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.
• Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
• Bake uncovered 20 to 25 minutes or until bubbly.