Fired Up Macaroni and Cheese


  • 2 cups uncooked elbow macaroni or whatever shape you like
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 tsp salt
  • 1/4 tsp cayenne pepper plus or minus depending on your spice love
  • up to 1/4 tsp Tabasco sauce again, depending on your spice love
  • 1 1/2 tsp Worcestershire sauce
  • 2 cups 8 ounces grated Cheddar cheese (sharp or medium is best)
  • 1/4 cup grated Parmesan cheese

Crispy Crumb Topping

  • 2 - 3 slices bread I used a few leftover whole wheat slider buns actually
  • 1 Tbs butter melted
  • 1/4 cup grated Parmesan cheese


  • 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.