Cranky Mac and Cheese

You'll need:

• 1 lb cooked elbow macaroni
• 1 stick (1/2 c.) real butter. (Margarine will make this come out gross.)
• 1/2 c. flour
• 5 c. whole milk (Skim milk is nasty, people.)
• 4 (or 5!) c. shredded cheddar cheese
• 1 tblsp Worcestershire sauce
• 3 shakes of hot sauce (Crystal or Tabasco)
• minced onion (if wanted)
• minced garlic(if wanted)
• pepper and salt to taste
• Extras***

To prepare:

• In a LARGE pot, melt the butter.
• Add everything but the milk, and stir until blended.
• Add the milk, and bring to a simmer.
• SLOWLY add three cups of shredded cheese, stirring constantly, until it melts.
• Put the macaroni in a 9x13 pan.
• Pour the cheese mix on top; give it a few minutes to percolate down through the mac.
• Carefully stir the mac and cheese. (in fact, put that whole pan on a cookie sheet, unless you want to scrape cooked cheese off the bottom of the oven.)
• Sprinkle the remaining cheese (and any extras***) on top.

Bake at 350 for forty-five minutes, or until gold and bubbly.



You can top this with bread crumbs, if you want.

** You can also put stewed tomatoes in it, if you're a heathen. Or, crumbled up bacon.

BACON BACON BACON!