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1
Cook the macaroni according to the directions on the package.
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2
Preheat oven to 350 degrees.
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3
Cut the Velveeta into about 16 pieces.
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4
While the water is boiling and the macaroni is cooking, melt the butter a large oven safe pot over medium heat.
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5
(I use a 5 qt Le Cruset.)
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6
As the butter begins to melt, add the pet milk.
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7
Then add the Velveeta pieces.
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8
Stir the ingredients as they melt.
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9
Be careful not to burn the bottom!
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10
Keep stirring as needed, you might even want to turn the heat down just a touch.
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11
This is the only moderately tricky part.
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12
Just keep an eye on it, you will be fine.
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13
As the cheese sauce melts, add at least 5 healthy dashes each of Worcestershire Sauce and Tabasco.
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14
Add plenty of salt and black pepper.
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15
This is supposed to be spicy.
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16
Taste as you go.
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17
I frequently add more.
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18
You should see specks of black pepper in the cheese sauce and it should have a lovely kick to it.
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19
When the past finishes cooking, drain it and add to the pot with the cheese sauce.
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20
(If the cheese sauce finishes melting before the pasta has cooked completely, just pull it off the heat.
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21
If it has not finished melting completely, dont worry it will finish as you add the pasta.)
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22
Stir the pasta and cheese sauce, adding the shredded sharp cheddar to the mix.
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23
(You can reserve a little of the grated cheddar for the top if desired.)
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24
Bake in the oven for 25 minutes.
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25
Serve hot.
