2 cups uncooked elbow macaroni (7 ounces)
2 Tablespoons margarine
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups fat-free (skim) milk
1 1/2 cups reduced-fat shredded or cubed sharp Cheddar cheese (6 ounces)
Heat oven to 350ºF.
Cook macaroni as directed on package.
While macaroni is cooking, melt margarine in 3-quart saucepan over low heat.
Stir in flour, salt, pepper, mustard and Worcestershire sauce.
Cook over medium 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.
Stir in cheese.
Cook, stirring occasionally, until cheese is melted.
Gently stir macaroni into cheese sauce.
Pour into ungreased 2-quart casserole.
Bake uncovered 20 to 25 minutes or until bubbly.