Instructions: Preheat oven to 350 degrees. Butter a deep 2-quart casserole.

Bring a large pot of salted water to boil and add the macaroni. Cook until just tender and drain; do not rinse.

Melt butter in a large saucepan or Dutch oven and add the flour and mustard. Place the milk and evaporated milk in a 6-cup glass measuring cup and microwave it for about 4 minutes, or until it just starts to simmer. Stirring the flour mixture with a whisk, add the hot milk mixture, and, just as it starts to thicken but isnt completely thick, add half the cheese.

Remove from the heat. Stir in the Worcestershire and Tabasco sauces, then stir in the drained pasta, stirring a couple of minutes. (This forces more of the sauce into the center of the macaroni tubes than just layering does.) Add salt and pepper.

Put about a third of the macaroni mixture in the casserole, add about half the remaining cheese, add another third of the macaroni, the rest of the cheese, and then top with the last of the macaroni. Sprinkle with paprika. Bake about 30 minutes, or until it bubbles. Let stand for about 5 minutes before serving.

NOTES : The casserole can be assembled in the morning or the night before, refrigerated and baked for dinner. Three and a half cups of milk can be substituted for the milk-evaporated milk mixture, but the evaporated milk gives it a slightly creamier taste and texture.

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