Place the pasta in the mixing bowl, cover with cold water and leave to soak for 11⁄2 hours.
Melt the butter in the medium-sized saucepan over a low heat. When fully melted, add the flour and increase the heat to medium. Combine the butter and flour fully, stirring continuously; it should have the texture of loose, wet sand.
Stir in the salt and pepper, then add the milk in a steady stream while still stirring. Continue to stir constantly until the mixture boils, then turn the heat down to low and add the cheese. Cook on low until the cheese is melted, stirring often to ensure no sticking.
Add a little more milk if the sauce is too thick, and check the seasoning. Add the Tabasco and turn off the heat. Allow the sauce to cool, then press a layer of freezer film or plastic wrap onto the top to ensure that no crust forms.
Bring water to the boil in the 5-litre stock pot. Drain the soaked pasta, add it to the pot and cook for 15 seconds then drain immediately.
Transfer the cooked pasta to the saucepan with the cheese sauce, stir to combine and serve.