• Cooking Time:
  • Servings: 4 servings
  • Preparation Time:


  • 2 cups elbow macaroni
  • 2 Tbsp. butter or margarine
  • 2 Tbsp. all-purpose flour
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. Worcestershire sauce
  • 1/4 cup Dijon mustard
  • 3 to 4 dashes hot sauce (I used Frank's RedHot Original)
  • 2 cups milk
  • 1 1/2 cups Cheddar cheese, shredded
  • 1 1/2 cups American cheese, shredded


  • Cook macaroni according to package directions; drain and set aside.
  • For cheese sauce: in a medium saucepan, melt butter or margarine; add flour and pepper.
  • Add milk, Worcestershire sauce, mustard, and hot sauce; cook and stir over medium heat until slightly thick and bubbly.
  • Add cheeses and stir until melted; stir in cooked macaroni and stir to coat.
  • Cook over low heat for 2 to 3 minutes or until heated through.
  • Let Stand for 10 minutes before serving.


This is a recipe that I originally adapted from 'Better Homes And Gardens New Cookbook, 12th Edition. I tweaked it up a bit with my own little touches!

Author Credit: Better Homes And Gardens New Cookbook

© 2006-2015 BakeSpace, Inc. All Rights Reserved