Merry Lee Corwin's Macaroni & Cheese

8 ounces small pasta shells
2 Tbs. butter
2 Tbs. flour
1/8 tsp. pepper
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. Worcestershire Sauce
1/4 tsp. paprika
dash cayenne pepper
2 cups hot milk
2 cups diced Vermont extra sharp cheddar cheese

Drop pasta in boiling water and cook until just al dente. Drain, put into 2-quart casserole.

Into blender, put butter, flour, salt, pepper, dry mustard, Worcestershire Sauce, paprika and cayenne and 1/2 cup of the hot milk. Cover blender and turn on high. Remove inner cover cap and gradually pour in the remaining hot milk. Leave motor running and gradually drop in the diced Vermont cheddar cheese. Blend until smooth - about 10 seconds.

Pour cheese sauce over pasta and mix well. Bake in a preheated 350 degree over for 25-30 minutes, until lightly browned and bubbling.

Serves 4.

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