Baked Macaroni and Cheese

8 oz GF Pasta (I use Sam Mills 100% corn pasta (cornetti rigati-ribbed elbows))
2 Tbs Butter
1 1/2 TBS GF Mama Almond Flour
1 1/2 tsp prepared mustard
5 oz Velveeta, cubed                              
5 oz extra sharp cheddar cheese, grated                                      
2 cups of milk                                                               
1 tsp Lea Perrins Worcestershire sauce                           
3-4 shakes Tabasco (this amount doesn't add heat-just good flavor)
1/8 tsp ground black pepper
1-2 snack size bag of potato chips crushed

Preheat oven to 350 degrees. Pour pasta into boiling water, cook as directed, drain, rinse with cold water and set aside. Meanwhile, melt butter in a medium sauce pan and stir in flour. Add mustard, Tabasco, Worcestershire sauce and cook for 1 minute, remove from heat and add 1/4 cup of the milk stirring constantly till well mixed. Add the rest of the milk, return to the burner and bring to a boil over medium heat stirring constantly. Turn heat down to low and add cheese stirring constantly till melted. Place cooked pasta in a 2 quart casserole dish and stir in cheese sauce. Sprinkle with crushed potato chips and bake for approximately 35-40 minutes or until bubbly. Serve with a side garden salad for an easy dinner.