Amount
Ingredient
Preparation



1
pk
pasta, elbow macaroni

(7 oz)



2
tablespoons
butter





2
tablespoons
flour





2
teaspoons
salt





2
teaspoons
dry mustard





4
teaspoons
pepper





2
dash
hot pepper sauce

(to taste)



1/16
cup
milk





3
cups
cheddar cheese

shredded divided into 2

 Cook macaroni in boiling salted water until 'al dente'. Approximately 5-6
minutes.

Meanwhile, in a small saucepan, melt butter.  Stir in flour, salt, mustard,
pepper and hot pepper sauce. Cook and stir until smooth.

Drain macaroni; combine with butter mixture in a large bowl and mix well.
Stir in milk and 2 1/2 cups of cheese.

Pour into an ungreased 2 1/2 quart baking dish.  Cover and bake at 35
degrees for 3 minutes or until bubbly.

Sprinkle with remaining cheese; let stand 5 minutes before serving.