• Servings: 4 servings
• 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

1. Cook macaroni according to package directions; drain and set aside.
2. For cheese sauce: in a medium saucepan, melt butter or margarine; add flour and pepper.
3. Add milk, Worcestershire sauce, mustard, and hot sauce; cook and stir over medium heat until slightly thick and bubbly.
4. Add cheeses and stir until melted; stir in cooked macaroni and stir to coat.
5. Cook over low heat for 2 to 3 minutes or until heated through.
6. 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!