Categories: Pasta, Casseroles, Side dish 
      Yield: 7 servings 
  
      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.