Wolf Creek Inn Macaroni & Cheese

• 3 1/3 cups dry large elbow macaroni
• 4 tablespoons butter or 4 tablespoons margarine
• 4 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 3/4 teaspoon dry mustard
• 3 1/2 cups milk
• 8 dashes Tabasco sauce
• 5 cups cheddar cheese (sharp)
• dry breadcrumbs (small amt.)

1. Cook macaroni in boiling water, per pkg. directions) drain & set aside.
2. Melt butter in large skillet, add the flour a little at a time & cook over med. low heat for about 2 minutes stirring constantly.
3. Stir in the milk a little at a time & cook till it gets bubbly & smooth & slightly thick.
4. Stir in the salt,pepper & mustard.
5. Remove from the heat & add the tabasco sauce & cheese. Stir till smooth.
6. Mix very well with the macaroni.
7. Transfer to a 9X13 litely buttered casserole dish, top with the bread crumbs.
8. Bake @ 350 deg. 30-40 mins or till bubbly.

elbow macaroni, butter, flour, salt, white pepper, dry mustard, milk, tabasco sauce, cheddar cheese, breadcrumbs

Taken from www.food.com/recipe/wolf-creek-inn-macaroni-cheese-129919 (may not work)