Pasta With Rarebit Sauce

• 1 (16 oz.) pkg. cavatelli or elbow macaroni
• 1 (16 oz.) pkg. pasteurized process cheese spread, cubed
• 1 (11 to 12 oz.) can or bottle beer or nonalcoholic beer
• 2 tsp. dry mustard
• 2 tsp. Worcestershire sauce
• dash of ground red pepper
• 1 small tomato
• parsley sprigs for garnish

1. About 30 minutes before serving, in 12-inch skillet over high heat, into 10 cups boiling water, stir macaroni.
2. Reduce heat to medium-low.
3. Cook until macaroni is done, stirring occasionally. Drain.
4. Return macaroni to skillet.
5. Over medium heat, heat drained macaroni, cheese spread, beer, dry mustard, Worcestershire sauce and ground red pepper until cheese melts and sauce is smooth, stirring frequently.
6. To serve, slice tomato. Arrange tomato slices over macaroni mixture. Garnish with parsley sprigs. Makes 6 servings.

cavatelli, cheese, nonalcoholic, dry mustard, worcestershire sauce, ground red pepper, tomato, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275637 (may not work)