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1
Grate the cheese, or if youre feeling too lazy to take out the grater (as I always am), cut the cheese into paper-thin slices or into cubes no larger than 1/2 inch.
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2
Bring a large pot of salted water to a boil for the pasta.
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3
Whisk the milk and cornstarch together in a medium-size saucepan (not aluminum or iron) and set aside.
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4
Add the macaroni to the boiling water and cook until tender, about 10 minutes.
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5
At the same time, slowly bring the milk and cornstarch to a simmer, whisking constantly, over medium heat.
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6
As the milk comes to a simmer, it will thicken.
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7
Stir three-quarters of the cheese into the sauce and reduce the heat to very low.
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8
Cook, stirring constantly, until the cheese melts.
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9
Add the remaining cheese, remove the pan from the heat, and let the remaining cheese melt.
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10
Add the Worcestershire sauce and season to taste with salt, pepper, and Tabasco.
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11
Drain the elbows thoroughly and toss them with the sauce before serving or simply ladle the sauce over the pasta.
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12
Serve immediately.
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13
Variation
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14
To turn this into a complete meal, thaw 2 packages (10 ounces each) chopped spinach.
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15
Place the thawed spinach in a strainer and squeeze out as much moisture as you can with your hands.
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16
After the milk thickens, stir in the spinach before you add the cheese and proceed as directed.
