Recipe: Semolina's Macaroni and Cheese Cake (the real one)

I have not tried this (actually I forgot I had it), but folks who have looked at the recipe seem to think it is the real thing:

SEMOLINA'S MACARONI AND CHEESECAKE (the real one)
Adapted from source: TV Food Network

"The Ultimate Macaroni and Cheese with Molten Cheese Sauce"

FOR THE MACARONI AND CHEESE SAUCE BASE:
4 tablespoons butter
4 tablespoons flour
1 cup milk
2 cups chicken broth
1 pinch dry mustard
1 splash Tabasco sauce
1 splash Worcestershire sauce
salt and fresh ground black pepper (to taste)
FOR THE TOPPING:
1 cup fresh bread crumbs
1/4 pound Parmesan cheese, grated
1 tablespoon seasoned salt
FOR THE MOLTEN CHEESE SAUCE:
8 (1 inch) cubes Velveeta cheese
1/4 pound sharp cheddar cheese, shredded
MIX FOR MACARONI AND CHEESE:
1 pound elbow macaroni, cooked and drained
3/4 pound sharp cheddar cheese, shredded
1/2 pound Gruyere cheese, shredded
1/2 pound extra sharp white cheddar
4 medium Roma tomatoes, diced fine
24 (1 inch) cubes Velveeta
corn flake crumbs (for dusting pan)
springform pan
cooking spray (for greasing pan)

TO MAKE THE MACARONI AND CHEESE SAUCE BASE:
Melt butter in a 4-quart saucepot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes.

Add milk and chicken broth and continue to cook until sauce is thick and bubbly.

Remove from heat and season with mustard, hot pepper sauce, Worcestershire, salt and pepper. Allow to cool before using.

TO MAKE THE TOPPING:
Mix all ingredients in a bowl and set aside

TO MAKE THE MOLTEN CHEESE SAUCE:
Take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary.

TO MAKE THE MACARONI AND CHEESE:
Preheat oven to 400 degrees F.

Cook macaroni in salted water, drain and rinse with cold water.

Place the yellow cheddar, Gruyere, white cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. Add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly.

Place the mix in a springform pan coated with Pam and dusted with corn flake crumbs or evenly into 4 small casserole dishes or 1 large ovenproof serving plate. Sprinkle with topping.

Bake in a preheated 400 degree oven F until hot and bubbly. Make sure to serve lots of molten cheese sauce.