Macaroni and Cheese

Macaroni and Cheese (Betty Crocker)
2 c. uncooked elbow Macaroni
1/4 c. butter or stick margarine
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
2 c. cheddar cheese

1. Heat oven to 350 degrees.
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 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; remove from heat. Stir in cheese until 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.

My Tips:
-I've used several types of past with this. The best are the types that have ridges on the noddles. My favorite is Pipette, which is similar to elbow but has the ridges.
-I've also tried several types of cheese and even mixed them. Our favorite is still Cheddar because that what my family likes the most.