Macaroni with Lots of Cheese

My son brought home a cookbook from the school library and insisted I make this.  He didn't like it as well as Kraft Macaroni and Cheese in a box but the rest of us did.  The original came from a childrens' cookbook.  It didn't bake the finished casserole but I did with good results.  I also changed the cheese from cheddar to a blend of Italian cheeses which gave it a more grown up taste.

Macaroni and Lots of Cheese

6 oz. cheddar cheese (I used a already grated package of 3 different Italian cheeses)
4 oz. mozzarella cheese (I used part-skim mozzeralla.)
4 Tbsp.  unsalted butter
1 Tbsp. all-purpose flour
1 1/2 cups half and half or light cream (I used non-fat milk to cut some of the fat content.)
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
Dash of hot pepper sauce
8 cups water
1/2 lb. (2 cups) uncooked elbow macaroni

Preheat oven to 350 degrees.
Coat a casserole dish with butter or non-stick spray.
Shred enough 1 1/2 cups cheddar cheese. Shred 1 cup mozzerella. Set aside.  (I reserve some for adding on top  of the casserole just before placing in oven.)
Put the butter in a large saucepan.  Heat to medium.  When butter is melted, add the flour and using a wooden spoon, stir until the mixture is smooth and you no longer see any white flour.
Slowly stir in the half and half or cream until the mixture comes to a boil and thickens slightly.  (About 4 minutes)
Turn the heat off.  Add the shredded cheeses, salt, Worcestershire sauce, and hot pepper sauce.  Stir until the cheeses are melted.  Set the mixture aside.
Boil macaroni in water until done
Drain well.  Blend in cheese sauce.
Pour in prepared casserole dish.  Heat uncovered in oven for 25 to 30 minutes.