Preheat the oven to 400 degrees F (200 degrees C). Grease an oven-proof soup crock or 1-cup baking dish.

Bring a small pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.

Melt butter in the same pot over medium-high heat. Whisk in milk, flour, salt, onion powder, and pepper until smooth. Cook and stir for 2 minutes. Reduce the heat to low, then whisk in 1/3 cup Cheddar, mustard, Worcestershire sauce, and hot sauce.

Stir in cooked macaroni until coated, then transfer to the prepared dish. Sprinkle with bread crumbs and 1 tablespoon Cheddar.

Bake, uncovered, in the preheated oven until macaroni is heated through and cheese is melted, about 10 minutes.