Baked Macaroni and Cheese © 1957

8-ounce package elbow macaroni
Boiling water
Salt
3 tablespoons butter or margarine
2 tablespoons flour, dash pepper
2 cups milk
2 cups grated sharp Cheddar cheese
1 tablespoon grated onion
1/2 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/2 cup buttered crumbs

Cook macaroni in boiling, salted water according to package directions. Drain. Set oven for moderate, 375º. Melt butter or margarine; blend in flour, 1 teaspoon salt, and pepper. Add milk; cook over low heat until smooth and thickened, stirring constantly. Add cheese, onion, mustard, and Worcestershire sauce; continue to cook until cheese melts. Add macaroni. Pour into a greased 2-quart casserole. Top with crumbs. Bake about 25 minutes or until browned. Makes 6 to 8 servings.

Metropolitan Cook Book