Ingredients

Elbow macaroni - 1 lb.

Butter - 8 tbsp (salted or unsalted will work–just adjust the amount of salt you add, depending on the butter)

Flour - 1/2 cup

Salt - 1 tsp. 

Ground black pepper - 1/2 tsp.

Milk - 3 cups

Half and half - 1 cup

Shredded cheese - 1.5 lb (we like to use a good quality aged-cheddar, but any semi-firm cheese will work)

HOT TOM - 1 jar (Original or Extra Spicy, Extra Hot for extra heat)

Directions

Preheat the oven to 325 degrees and lightly grease a square baking dish.

Cook the macaroni: Slightly undercook your noodles (about 1 minute under al-dente). Drain and set aside.

Make the roux: Melt the butter in a medium saucepan over medium heat. Whisk in the flour, salt, and pepper. Cook for 2 minutes.

Add milk and cheese: Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 lb. shredded cheese to the sauce and stir just until melted. Add the cooked macaroni noodles and 1/2 jar Hot Tom; toss to coat.

Pour into baking dish: Pour the pasta mixture into the prepared baking dish. Ladle on more Hot Tom (Original or Extra Spicy, Extra Hot) and sprinkle with remaining cheese.

Bake: Bake for 15 minutes until crispy and bubbly. Top with extra Hot Tom before serving!