Instructions: Cook elbow macaroni in large pot of boiling salted water until cooked through, softer than al dente but not mushy. Transfer to colander and rinse under cold water, then drain well. Set aside.

Melt 3 tablespoons butter in saucepan over low heat. Add onion and cook until translucent, about 5 minutes. Add flour and cook, stirring constantly, 3 or 4 minutes. Add milk in small amounts, allowing sauce to thicken after each addition. When all milk has been added, simmer very slowly at least 20 minutes.

Season to taste with salt, pepper and hot pepper sauce. Stir in assorted cheeses. When cheeses are nearly but not completely melted, remove from heat and mix with macaroni.

Butter casserole dish. Melt remaining 3 tablespoons butter in small skillet. Pour macaroni mixture into buttered casserole. Sprinkle with Cheddar cheese and bread crumbs and pour melted butter all over top. Bake at 375 degrees until top is bubbling and brown, about 40 minutes.

This recipe yields 4 to 6 servings.

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