1 pound elbow macaroni
1/4 cup butter
2 tablespoons flour
3 cups whole milk
1 (8-ounce) package cream cheese
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese
1 teaspoon Cholula hot sauce
Salt and pepper
Preheat the oven to 350 degrees F. Grease a 9-by-13 casserole dish with butter or cooking spray.
Cook the pasta according to the package directions. Drain and set aside.
In a large skillet, melt the butter over medium-high heat. Add the flour and cook until the mixture starts to brown, about 3 minutes.
Slowly add the milk in a steady stream. Bring the mixture to a simmer and cook until the milk has thickened.
Add the cream cheese and cook until melted.
Add the cheddar and monterey jack cheeses, one handful at a time, whisking until the cheese is melted before adding the next handful.
Add the hot sauce and season with salt and pepper.
Pour the cheese mixture over the pasta, stirring to combine.
Pour the mixture into the prepared casserole dish and bake until the sauce is bubbly, about 20 minutes.