Creamy Macaroni And Cheese For Six

• 5 cups elbow macaroni (uncooked)
• 1 1/3 cups butter or 1 1/3 cups margarine
• 1 cup all-purpose flour
• 3 1/2 cups milk
• 3 1/2 cups aged cheddar cheese, grated
• 3 tablespoons prepared mustard
• 3 tablespoons Worcestershire sauce
• 6 teaspoons onions, finely chopped
• 1 1/2 cups breadcrumbs

1. In a small bowl, combine 1/3 cup of melted butter with breadcrumbs. Set aside.
2. In a large stockpot, cook macaroni till al dente (about 5 minutes). Drain, rinse with cold water till pasta has cooled. Drain well, cover and set aside. (I leave it in the strainer with the stockpot lid on top.).
3. Put stockpot back on the stove. Melt remaining butter at medium heat.
4. Add flour and whisk until smooth, reducing heat if necessary to avoid burning.
5. Slowly whisk in milk until smooth. Cook for 3 minutes or until the sauce thickens slightly.
6. Lower heat and (with a large wooden spoon) add mustard, Worcestershire, onions, and cheese. Stir until cheese has melted. Taste and season with salt, pepper, Tabasco, etc. to your taste. Remove from heat.
7. Preheat oven to 350u0b0F.
8. Grease one 9x13" baking dish.
9. Pour cooked macaroni back into stockpot and stir well to coat in sauce.
10. Pour macaroni mixture into your greased baking dish. Use a wooden spoon to level out the mixture.
11. Top with buttered breadcrumbs.
12. Bake at 350 F for 30-40 minutes until topping is golden brown and crispy.
13. Serve and enjoy!

elbow macaroni, butter, flour, milk, cheddar cheese, mustard, worcestershire sauce, onions, breadcrumbs

Taken from www.food.com/recipe/creamy-macaroni-and-cheese-for-six-122943 (may not work)