Preheat the oven to 350 F and grease an 8x8 inch pan with some butter or Crisco.
Bring a large pot of water to boil and cook the pasta according to the directions. When it's done drain the pasta in a colander, but go on to the next step once you've dumped the dry pasta in the boiling water. Just set the timer so you don't forget the pasta!
Melt the butter over medium heat and then stir in the flour. Use a whisk or a nice flat wooden spoon so you can get rid of any lumps. Cook the flour and butter mix for a minute. If you have a microwave, heat the milk up during this minute. It makes it easier to blend in.
Add the milk and cook until bubbly and thick, stirring constantly. Once it's thickened, stir in the salt, cayenne pepper, Tabasco and Worcestershire sauce and cook another minute, stirring.
Stir in the 2 cups of Cheddar and 1/4 cup of Parmesan, until melted. Stir the pasta into the cheese sauce and then pour into the greased baking pan. (Use a spatula to get all the good cheese sauce out!). You can just bake as is for 20-30 minutes but it's better if you add this crumb topping, which adds a nice crunchy touch on top.
Whir the bread around in your food processor and then mix in the butter and cheese. Sprinkle across the top of the macaroni and cheese.
Bake 20-30 minutes at 350.