Preheat an oven to 200 degrees C. Grease an oven-proof soup crock or 1 cup baking dish.
Fill a small saucepan with water and bring to a boil. Stir in the macaroni; boil until cooked but still firm to the bite, about 8 minutes. Drain well and reserve.
In the same saucepan, melt the butter over medium-high heat. Stir in the flour, salt, pepper, onion powder and milk; whisk until smooth. Cook, stirring, for 2 minutes. Reduce heat to low, and whisk in 1/3 cup cheese, mustard, Worcestershire sauce and Tabasco sauce. Stir in the cooked macaroni. Spoon the macaroni and cheese into the prepared dish. Sprinkle with bread crumbs and 1 tablespoon cheddar cheese.
Bake, uncovered, until the cheese is melted and the macaroni is heated through, about 10 minutes.