Preparation time: 20 minutes Number of servings: Four INGREDIENTS 1/4 C. butter or margarine 1/4 C. flour 2 C . warm milk Dash of pepper 1/2 tsp. hot-pepper sauce (to taste) 1/2 C. heavy cream 12 oz. sharp Cheddar cheese, shredded coarse (3 C.), divided 8 oz. (2 C.) macaroni elbows or double elbows, cooked and drained COOKING INSTRUCTIONS Melt butter in heavy saucepan over low heat. Add flour; stir with wooden spoon or spatula three minutes or until the roux is frothier and raw-flour taste is gone. Gradually stir warm milk into roux. Turn up heat; stir until sauce is just at boiling point. Turn down heat; let simmer few minutes. Add pepper and hot-pepper sauce (don’t use pepper sauce too sparingly; it will help bring out the cheese taste). Stir in heavy cream; simmer briefly or until flavors are blended. Stir three quarters of the cheese into simmering sauce until melted; combine cheese sauce with macaroni; pour into greased two-quart dish. Sprinkle with remaining cheese; bake in preheated 350-degree oven for 30 minutes or until bubbly and light golden.