Description
Instead of typical elbow macaroni, try this slightly spicier version using large pasta shells. (From my daughter-in-law, Belen)
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Directions
Heat oven to 350 degrees. Melt the butter in a medium pot over medium heat. Add the flour and cook, stirring for 1 minute. Whisk in the milk and bring to a boil, continuing to whisk constantly. the mixture will thicken as it heats. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in 3 cups of cheese until it melts. Add the cooked pasta to the cheese mixture and mix until all the pasta is covered. Pour into a 3 quart baking dish and bake for 35-40 minutes.
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Ingredients
 6 T. butter
1/2 cup flour
4 cups milk
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1/2 tsp. salt and freshly ground pepper
Dash hot sauce
Dash Worcestershire sauce
3 cups shredded sharp cheddar cheese
1 pound large pasta shells
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