Serves: 5
Total Calories: 675

1 (8-ounce) box elbow macaroni
1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
3 cups shredded Cheddar cheese, divided
1 cup buttered bread crumbs

Cook macaroni as directed on the box. Drain and reserve. Preheat oven to 350°. Heat butter in a 3-quart saucepan over low heat until melted. Using a whisk, stir in flour, salt, pepper, mustard, and Worcestershire. 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 for 1 minute. Add 2 1/2 cups cheese; cook on low, stirring constantly, until melted. Stir in macaroni gently. Pour into an ungreased 2-quart casserole dish. Top with buttered crumbs, mixed with remaining 1/2 cup cheese. Bake uncovered 20–30 minutes or until bubbly.

Nutritional Facts:

Serves: 5
Total Calories: 675
Calories from Fat: 304

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