Ingredients:
| 8 oz. (2 cups) | Elbow Macaroni |
| 6 cups | Water |
| 1 tsp. | Salt |
| 2 tsp. | Vegetable Oil |
| 3 tbsp. | Margarine, melted |
| 1/4 cup | Flour |
| 3 cups | Milk |
| 3/4 tsp. | Worcestershire Sauce |
| 1/4 tsp. | Salt |
| 6 oz. | Velveeta Cheese, shredded or chunked |
| 3 oz. | American Cheese, shredded |
| 1 oz. | American Cheese, shredded |
Directions:
- Cool macaroni until tender in boiling water for about 15 minutes. Rinse and drain well.
- Mix flour and margarine in pan. Cook for about a minute, stirring constantly.
- Add the milk and seasoning. Cook and stir until thick.
- Blend in the first 2 amounts of cheese until smooth.
- Pour in greased baking dish and sprinkle with remaining amount of cheese.
- Bake 20-30 minutes in a 350° oven.
*Makes approximately 8 servings.