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

1/4teaspoon Worcestershire sauce

2 cups fat-free (skim) milk

1 1/2 cups reduced-fat shredded or cubed sharp Cheddar cheese (6 ounces)

2 cup s 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 cup s 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.

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.