1/4cup butter or margarine
1/4cup Gold Medal® all-purpose flour
1/4teaspoon ground mustard
1/4teaspoon Worcestershire sauce
2cups shredded or cubed Cheddar cheese (8 ounces) ( I add 4 oz of mild cheddar cheese too)
2.Cook macaroni as directed on package.
3.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.
4.Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.