Macaroni and Cheese

2 cups uncooked elbow macaroni (7 ounces) (I like to use whole wheat rotini)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 t salt
1/4 t pepper
1/4 t ground mustard (regular old mustard works too)
1/4 t Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)

1 Heat oven to 350ºF (I say skip this step until the noodles are done, who wants to have their oven on forever).
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 constantly. 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.

This was, in a word, AMAZING!

You can find the recipe here.