3 1/2 c. elbow macaroni or rotini
4 tbsp. butter
4 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. dry mustard
3 1/2 c. milk
Tabasco sauce to taste
5 c. grated mixed cheddar, Jack, Havarti
3/4 c. dry bread crumbs
3 tbsp. butter

Cook macaroni in 5 quarts water for 5 minutes; drain.

Melt butter, blend in flour, salt, pepper and mustard. Add milk and Tabasco; cool, stirring over moderate heat, until thick and smooth.

Remove sauce, add cheeses and stir until melted and blended. Combine with cooked macaroni, pour into baking dish and top with 3/4 cup dry bread crumbs and 3 tablespoons butter. Bake at 350 degrees for 30 minutes.