Cook the macaroni in a pot with water until it is al dente. Drain your pasta, cover and set aside.

To make the beschamel sauce:

Put the milk in a sauce pan and bring it up to 180F.

While the milk is heating, make a white roux by melting the butter in another sauce pan on medium high heat. When melted add the flour and whisk until it is completely mixed. Whisk constantly until you can smell the flour cooking. It will smell like when you're baking Christmas cookies. Turn off the heat. SLOWLY add the scalded milk to the roux while whisking until you've got all the milk incorporated and there aren't any lumps.

The Cheese Sauce:

Turn back on the heat to medium and slowly whisk in all your shredded cheese. Add in Lucille's Dippin' Sauce, worchestershire sauce and salt & pepper to taste.

Mac & Cheese Assembly:

Pour your cheese sauce into your macaroni until it is completely mixed.
Pour your mac & cheese mixture into a shallow, oven-proof pan and bake in the oven for 30 minutes.

Options:
Crunchy Top: You can melt 2 ounce of butter in a frying pan and then add 6 ounces of panko bread crumbs. Stir and cook until light brown. Add to the top of your mac & cheese before you put it in the oven.

Crawfish Mac & Cheese: de-head, peel and devein 1 pound of crawfish and add to your mac & cheese before baking.

Pulled Pork Mac & Cheese: well, you get where I'm going with this, right?