• 8 ounces macaroni
• 1 1/2 cups milk
• 1 1/2 teaspoons ground mustard
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• 1 dash hot sauce
• 1 1/2 tablespoons butter
• 2 cups shredded sharp Cheddar cheese, divided
• 1 cup shredded parmesan cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted
• 1/2 teaspoon paprika

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside. Stir 1 1/2 tablespoons butter and 3 cups (1 cup each of cheddar, parmesan and Monterey Jack) cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1 cup of cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika. Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.