Betty Crocker Mac & Cheese

2 cups uncooked elbow macaroni

¼ cup butter

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground mustard

¼ teaspoon Worcestershire sauce

2 cups milk

2 cups shredded sharp cheddar cheese (one 8oz block)

Heat oven to 350.

Cook macaroni as directed on package.

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in Worcestershire sauce, salt, pepper, mustard and flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil 1 minute; remove from heat. Stir in cheese until melted.

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.

Bake uncovered 20-25 minutes.

Aubrey’s notes:

Use large elbow macaroni for best results (they don’t have these in NY or VA but they do in UT)

Play with the cheese, mix it up a bit. Sharp or extra sharp cheddar is really good, but a mild cheese (jack or regular cheddar) lets you taste the spices more.  Depends what you’re feeling like!

This is a great recipe to use your LeCreuset pot! Make the cheese mixture in it and then add the noodles and throw it in the oven uncovered, you’ll dirty fewer dishes.

Sprinkle extra cheese over the top before you put it in the oven, it will add a crunchy layer of cheese on the top.