Ingredients

1 lb elbow macaroni
8 oz shredded white sharp cheddar cheese
8 oz shredded white extra-sharp cheddar cheese
Cream sauce: 5 1/2 cups whole milk, (heated 7 minutes in microwave), 1 stick butter, 2/3 cup flour, 3 tsp salt, 1 1/2 tsp dry mustard, few dashes of Tabasco sauce

Instructions

Boil macaroni in salted water till cooked to desired tenderness. Melt butter in medium saucepan. Add flour, salt, mustard and tabasco. Cook till bubbles. Add heated milk and cook until thickens. Drain macaroni. Butter large bowl. Make 3 layers - macaroni, cream sauce and then cheese. Bake 25-30 minutes till brown.

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