Creamy Three Cheese Macaroni

One of my number one foods in the whole world is Macaroni and Cheese.  My sister created this recipe and it is my favorite.  I love the combination of these three cheeses!  But the best part, it stays creamy even after being in the fridge and reheated.  This recipe makes a huge pot.  So you might want to half the recipe if it's a side dish.  I personally always make it all and save the leftovers.

Creamy Three Cheese Macaroni
{Recipe Courtesy of Andria Lightfoot}

8 oz. block Monterrey Jack Cheese
8 oz. block Sharp Cheddar
16 oz. block Velveeta
3 cups dried macaroni noodles
5 cups whole milk
3 Tb. butter
3 Tb. flour
1/2 tsp salt or more to taste
1/2 tsp. pepper
2 to 3 dashes of Tabasco

Dice or shred all your cheeses and set aside for later.
Cook noodles according to package directions and strain.
In empty noodle pot, warm milk
In a separate large pot, melt butter.
Combine butter with flour until the roux is blonde.
Using a whisk, combine the warm milk into the flour/butter roux adding a cup or so at a time.
Stir constantly over medium heat.
Add salt, pepper, and Tabasco.
Keep stirring constantly to avoid the milk from curdling, or bottom from burning.
Remove the sauce from heat and stir in cheese.
Once cheese is melted stir in pasta
Let sit for about 30 minutes to thicken