1 pk Elbow macaroni (7 oz)
2 tb Butter
2 tb Flour
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Pepper
2 ds Hot pepper sauce (to taste)
2 1/16 c  Milk
3 c  Shredded cheddar cheese
- divided (12 oz)

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 350
degrees for 30 minutes or until bubbly.

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