Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish. Bring the water to a boil in a large saucepan over medium-high heat. Add the macaroni and cook until al dente. Drain the pasta well and return to the pan. Stir in 1 tablespoon of the butter and set aside. Melt the remaining butter in a large saucepan over medium heat. Add the garlic and cook, stirring constantly, for 1 minute. Whisk the flour into the butter and stir until smooth and bubbly. Stir the tabasco into the flour mixture. While whisking, slowly add the milk to the pan. Cook, stirring constantly, until it comes to a boil. Reduce the heat to low and slowly add the heavy cream, Cheddar cheese, salt, black pepper, and dry mustard, stirring constantly until the cheese has melted and the sauce is smooth. Stir the sauce into the macaroni, coating the pasta in the sauce. Transfer the pasta to the greased baking dish. If desired, the pasta can be refrigerated at this point for up to 2 days. Let come to room temperature before baking. Combine the melted butter, bread crumbs, Parmesan cheese, and parsley in a small bowl. Mix well then sprinkle evenly over the pasta. Place the baking dish in the oven and bake at 375 degrees F for 30 minutes or until the cheese sauce is bubbly and the crumb topping is golden brown. Remove from the oven and let stand for 5 minutes before serving.