Instructions: Set aside 1/2 cup e. milk. Add water to remaining e. milk to make 4 1/2 cups. Pour milk mixture into large saucepan. Add onion. Bring mixture to a boil, stirring frequently. Add macaroni, simmer, uncovered over med-low heat until pasta is tender (about 15 min); stir frequently. Do NOT drain.

Add soup, cheese, Wor. sauce, dry mustard and reserved e. milk. Cook and stir over low heat until cheese is melted and sauce is smooth. Add salt and pepper to taste.

Makes about 5 1 1/2 cup servings.

Variation: Mexicale Mac and Cheese: Brown 1 pound lean ground beef; drain fat if necessary. Add to Creamy One-Pot Mac and Cheese along with 1 cup of your favourite salsa.

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