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 1/8 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.