Cook the pasta according to packet instructions, drain it, rinse it in cold water, and leave it on one side.

Preheat the oven to 180 degrees C and prepare an ovenproof dish.

Place the butter and three tablespoons of hot sauce in a large saucepan and melt over medium heat on the hob.

Reduce the heat and add the flour.

Cook for 2 minutes, whisking constantly.

Add the milk, bit at a time, whisking constantly.

Increase the temperature and bring to a simmer, whisking often.

Simmer for 3 minutes, whisking often and reducing the temperature if necessary.

Once the sauce has thickened, remove it from the heat.

Stir in the salt and pepper and more hot sauce if desired.

Add the cheeses, retaining a handful to top.

Fold through well.

Tip in the pasta and fold until even.

Tip into the ovenproof dish, sprinkle on the last of the cheese, and drizzle over a little more hot sauce if desired.

Bake for 20 minutes until golden brown and bubbling.

Carefully remove from the heat and leave to stand for a few minutes before serving.