Dinosaur Barbeque Mac Cheese

Preheat the oven to 375F. Bring a pot of water to a rolling boil. Add 2 tbsp salt and stir in the pasta shells. Cook until al dente. Drain, rinse in cold water, and set aside.

Melt the butter in a large saucepan over medium heat, and add the onions, sauting until soft. Add the flour and whisk like crazy til very well blended. Slowly dribbling in the half-and-half or milk, and whisking as you go. When the mixture bubbles and thickens slightly, remove it from the heat. Stir in 2 cups of the Cheddar, the Parmigiano-Reggiano, mustard, and the remaining 1 1/2 tsp. each salt and pepper. Spice the sauce up with Tabasco to your liking. Stir til the cheeses are melted, then fold the cheese sauce into the drained pasta and set aside.

Grease a 9 by 13-inch baking pan. Spread the Mac Cheese evenly into pan. Top with the last cup of Cheddar and pop it into the oven. Bake for 30 to 45 minutes, or until the cheese sauce bubbles around the edges. Let the dish rest for 10 minutes before serving.

Feeds 6 to 8