Ingredients
1 3/4 cups medium elbow macaroni, uncooked
1 tablespoon margarine
2 tablespoons all-purpose flour
1 1/4 cups skim milk
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1 1/2 cups RF sharp Cheddar cheese, shredded (6 ounces)
3 tablespoons grated Parmesan cheese
Cook macaroni according to package directions, Drain and set aside.
Melt margarine in a saucepan over medium heat; add flour, cook 1 minute, stirring constantly with a wire whisk.
Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute. Remove from heat; stir in dry mustard and next 3 ingredients.
Add cheeses; stir until melted.
Combine cheese sauce and macaroni in a bowl; stir well.
