Kicked Up Mac and Cheese

1 ½ cups rotelle pasta

4 tablespoons butter, divided

¼ cup all-purpose flour

3 cups whole milk

1 teaspoon dry mustard

¾ teaspoon salt

½ teaspoon ground white pepper

3 teaspoons hot pepper sauce

1 cup shredded pepperjack cheese

1 ½ cups shredded sharp Cheddar cheese

½ cup grated Parmesan cheese

⅓ cup dry bread crumbs

2 teaspoons chili powder

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepperjack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish.

Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.

Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.