Betty Crocker'S Traditional Mac & Cheese

• 2 cups elbow macaroni, uncooked (7 ounces)
• 1/4 cup butter or 1/4 cup 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 cheddar cheese, shredded (8 ounces)

1. Heat oven to 350u0b0F.
2. Cook macaroni as directed on package.
3. 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.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

elbow macaroni, butter, gold medal allpurpose, salt, pepper, ground mustard, worcestershire sauce, milk, cheddar cheese

Taken from www.food.com/recipe/betty-crockers-traditional-mac-cheese-295965 (may not work)