BAKE macaroni according to package directions; rinse with cold water and drain well.

PREHEAT oven to 350 ° F. Spray 2½-liter baking dish with cooking spray and set aside.

PLACE flour in a large saucepan over medium heat, gradually incorporating milk. Add the mustard, garlic powder, salt, black pepper, red pepper, and Worcestershire. Continue cooking until sauce thickens, stirring constantly.

REDUCE heat to low. Add cream cheese until blended; Add 1⅓ cup of grated cheese and stir until melted. Add the macaroni, stirring until well coated. Pour into prepared baking dish.

ADD breadcrumbs and remaining 3/4 cup cheddar cheese to a small bowl. Sprinkle on top of macaroni and spray with cooking spray.

Bake in the preheated oven until the filling is golden brown and the macaroni is bubbling around the edges, about 20 minutes. Let cool 10 minutes before serving.

Note: It is recommended that you freeze the unused portions in this recipe. Wrap portions tightly in plastic wrap to prevent air from entering before freezing. Thaw overnight in the refrigerator and reheat in a 300 ° F oven. It can also be defrosted or reheated in the microwave.