- 2 cups uncooked elbow macaroni (7 ounces)
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground mustard
- 1/4 tsp. Worcestershire sauce
- 2 cups milk
- 2 cups shredded sharp cheddar cheese (8 ounces)
Cook and drain macaroni as directed on package.
Meanwhile, in a 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole dish.
Bake uncovered, about 20 to 25 minutes or until bubbly.
Lighter Macaroni and Cheese: For 10 grams of fat and 390 calories per serving, decrease butter to 2 tablespoons. Use fat-free (skim) milk and substitute 1 1/2 cups reduced-fat cheddar cheese (6 ounces) for the 2 cups regular sharp cheddar cheese.
Prep time: 25 Minutes
Bake: 25 Minutes