Mushroom Macaroni And Cheese - cooking recipe

Ingredients

1 1/2 cups elbow macaroni (approx)
3 tablespoons flour
3 tablespoons butter or 3 tablespoons margarine, if you prefer
3 -4 cups grated sharp cheddar cheese, divided (or other , mix & match to taste)
3/4 cup dried mushroom, broken into manageable pieces
1 1/2 cups hot water
1/2 cup sliced fresh mushrooms
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
dried mustard or Worcestershire sauce, as desired
salt & pepper

Preparation

Soak dried mushrooms in hot water for about 15 minutes. Once mushrooms are reconstituted squeeze out liquid & reserve both mushrooms & liquid.
Melt butter over low heat and add flour. Cook gently for 3 or 4 minutes. Whisk in mushroom liquid and sufficient stock to form a medium thick sauce. Add 1/2 the grated cheese & whisk until smooth.
Cook macaroni in salted boiling water until just less than 'al dente'.
Grease (or spray coat) an 8x8 baking dish. Layer Macaroni, cheese & mushroom sauce & remaining grated cheese in at least 2 layers. You may add more cheese or breadcrumbs, etc. on top.
Bake at 350 approx 30 minutes, until sauce is bubbling and any topping is browned.