Baked Parmesan Macaroni

2 cups Small Elbow Macaroni
1/2 teaspoon salt
1/4 cup grated romano cheese
1 cup grated parmesan cheese
3 cups milk, preheated
3 tablespoons all-purpose flour
3 tablespoons butter
8 oz mozzarella cheese, shredded
dash of tabasco sauce (optional)
 
Heat butter in a saucepan until melted; stir in the flour until smooth. Cook, stirring, over low heat until the flour is cooked, about 3 minutes. Gradually stir in the hot milk until smooth. Cook, stirring constantly, until mixture boils and is thickened. Cook, stirring frequently over low heat, 5 minutes.

Stir in salt and tabasco sauce.

Cook and drain the macaroni according to package directions. Combine the white sauce, cooked elbow macaroni, parmesan, and romano until blended.

Pour into a buttered 9 x 13-inch baking dish. Sprinkle the top with shredded mozzarella.