Macaroni and Cheese

• 1 lb elbow macaroni (or rotini pasta)
• 4 tablespoons unsalted butter
• 12 cup flour
• 12-34 teaspoon salt
• 12 teaspoon white pepper
• 12 teaspoon ground mustard
• 12 teaspoon Worcestershire sauce
• 4 12 cups nonfat milk
• 3 cups shredded reduced-fat sharp cheddar cheese

1. Preheat oven to 350 degrees F.
2. Cook macaroni according to package directions; drain
3. While macaroni is cooking, melt butter in a large saucepan over low heat.
4. Stir in flour, salt, pepper, mustard and Worcestershire sauce.
5. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
6. Stir in milk.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in cheese.
10. Cook, stirring occasionally, until cheese is melted.
11. Gently stir macaroni into cheese sauce.
12. Pour into ungreased 4-quart (or larger)casserole.
13. Bake uncovered at 350 degrees for 20 to 25 minutes or until bubbly.

elbow macaroni, unsalted butter, flour, salt, white pepper, ground mustard, worcestershire sauce, nonfat milk, cheddar cheese

Taken from www.food.com/recipe/macaroni-and-cheese-133501 (may not work)