• 3 1/2 c Uncooked elbow macaroni (12-oz.)
• 1/4 c Butter
• 1/4 c Flour
• 1 ts Salt
• 3/4 ts Dry mustard
• 1/2 ts Pepper
• Few dashes hot pepper sauce
• 3 1/2 c Milk
• 5 c (20 oz.) shredded cheddar, divided

1. Cook macaroni in boiling salted water until almost tender.
2. in a small saucepan, melt butter.
3. Stir in flour, salt, mustard, pepper and hot pepper sauce.
4. Cook and stir until smooth.
5. Drain macaroni;
6. combine with butter mixture in a large bowl and mix well.
7. Stir in milk and 4 cups of cheese.
8. Pour into an ungreased 13x9x2" baking dish.
9. Cover and bake at 350 degrees for 45 minutes or until bubbly.
10. Sprinkle with remaining cheese;
11. let stand 5 minutes before serving.