Cook elbow macaroni in plenty of boiling water until soft but still firm. Drain, rinse under cool water and set aside.
Melt butter in large soup pot over medium heat and add onion, carrot, celery and garlic. Cook until carrots are soft, approx. 10−12 minutes.
Sprinkle flour evenly over vegetables and stir to combine. Cook about 1 minute, stirring constantly.
Slowly add chicken broth and beer, stirring constantly to avoid lumps.
Stir in pepper sauce, salt, Dijon and Worcestershire sauce.
Allow to come to a boil then reduce heat and simmer for 15 minutes, stirring frequently. Stir in half-and-half and return to simmer.
Add both cheeses 1/2 cup at a time, stirring to melt after each addition. Once cheese is incorporated, keep soup warm and do not allow to boil. Add macaroni to soup and stir to combine. Serve hot and enjoy!
Notes
Potatoes would be a great addition to this already fantastic soup!