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8 ounces large elbow macaroni
1 small onion (leave out, if you wish)
¼ cup butter
¼ cup flour
1 cup milk
½ tsp salt
1 tsp Worcestershire sauce
1 ½ cup grated sharp cheddar cheese (6 ounces)
1 cup sour cream
½ pound crisply fried bacon (crumbled) or ½ cup grated cheese
Cook macaroni. Drain.
Saute onion in butter. Stir in flour and cook one minute. If you omit the onion, then simply melt butter and stir in flour. Cook one minute.
Add milk and cook, stirring, until sauce thickens. Add salt, Worcestershire sauce and 1 ½ cups cheese. Heat. Stir until cheese melts.
Empty sour cream into a large bowl. Gradually add hot sauce, stirring constantly. Fold in macaroni.
Pour in casserole and sprinkle with the ½ cup of the cheese (or the bacon).
Bake at 375 degree for 25-30 minutes.
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