Main Dishes : Better Than Mom’s Mac & Cheese

• 1 box (16-ounces) corkscrew or mini penne pasta
  
• 1/4 cup butter or margarine
  
• 1/4 cup all-purpose flour
  
• 4 cups milk
  
• 3/4 teaspoon salt
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 cup shredded Gruyère cheese
  
• 1 cup shredded sharp Cheddar cheese
  

• 1/3 cup butter or margarine
  
• 1/2 cup dried seasoned bread crumbs
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  

Prepare pasta as directed on label. Drain; set aside.

Meanwhile, melt butter in 3-quart saucepan over medium heat. Stir in flour until well blended and smooth. Gradually whisk in milk, salt and TABASCO^® Sauce. Cook until thickened and smooth, stirring often. Add cheese to sauce and stir until melted. In large bowl, toss sauce with cooked pasta. Spoon mixture into ungreased 2-quart baking dish.

Preheat over to 375ºF.

Prepare breadcrumb topping: In a small skillet over medium heat, melt butter or margarine. Stir in bread crumbs and TABASCO^® Sauce until well blended. Spoon crumb mixture over macaroni and cheese.

Bake 20 minutes until crumbs are toasted and mixture is heated through.

Makes 8 servings.