Ingredients

• 3 cups of uncooked macaroni
• ¹/₄ cup grated white cheddar
• 1 cup grated medium or mild cheddar
• 1 cup Velveeta
• ³/₄ cup milk
• 2 tablespoons (tbsp) Worcestershire sauce
• 1 egg, beaten
• 1 teaspoon (tsp) dry mustard
• ¹/₈ teaspoon (tsp) Tabasco sauce
• ¹/₄ teaspoon (tsp) salt
• ¹/₄ teaspoon (tsp) ground black pepper
• ¹/₄ teaspoon (tsp) garlic powder

Directions

1. Preheat oven to 325°
2. In a large pot, bring water to a boil
3. Cook the macaroni for 7-8 minutes, or as directed on the package, until al dente. Set aside
4. In a medium bowl, combine grated cheddars
5. In a medium saucepan over medium heat, combine milk and Velveeta until smooth
6. Add Worcestershire, egg, dry mustard, Tabasco, salt, pepper, and garlic powder to the sauce pan. Mix together
7. Pour mixture over cheddars, mixing until just combined
8. Grease a casserole dish with cooking spray
9. Add macaroni and cheese sauce, mixing together in the dish
10. Cover with foil, and bake for 20-25 minutes
11. Uncover and bake for an additional 5-7 minutes
12. Remove from the oven, and let cool for 5-10 minutes before serving