Macaroni And Cheese

• 2 c. uncooked elbow macaroni
• 1/4 c. flour
• 1/4 tsp. black pepper
• 1/4 tsp. Worcestershire sauce
• 1/4 c. butter
• 1/2 tsp. salt
• pinch of cayenne pepper
• 1/4 tsp. dry mustard
• 2 c. milk
• 1 or 2 splashes Tabasco sauce
• 2 c. sharp Cheddar cheese, shredded

1. Cook macaroni; drain and set aside.
2. Heat oven to 350u0b0.
3. Heat butter in 3-quart saucepan over low heat until melted.
4. Stir in flour, salt, peppers, mustard, Worcestershire and Tabasco sauces. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat.
5. Stir in milk.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Add cheese; cook, stirring occasionally, until melted.
9. Stir in remaining macaroni gently.
10. Pour into an ungreased 2-quart casserole.
11. Bake, uncovered, for 20 to 25 minutes or until bubbly.
12. Serves 6.

elbow macaroni, flour, black pepper, worcestershire sauce, butter, salt, cayenne pepper, dry mustard, milk, tabasco sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255213 (may not work)