|2||cups uncooked elbow macaroni (7 ounces)|
|1/4||cup butter or margarine|
|1/4||cup Gold Medal® all-purpose flour|
|1/4||teaspoon ground mustard|
|1/4||teaspoon Worcestershire sauce|
|2||cups shredded or cubed Cheddar cheese (8 ounces)|
- Heat oven to 350ºF.
- Cook macaroni as directed on package.
- While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
This recipe was really easy and the kids seemed to think it was just like the kind that comes out of the box. It was pretty inexpensive and I liked that it had a few extra ingredients that made it taste a little more gourmet. It's probably not super healthy so I won't give it a star, but I have to think it is better than the box kind.