Classic Macaroni and Cheese
1 pound elbow macaroni
5 Tablespoons unsalted butter
6 Tablespoons flour
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
5 cups whole milk
8 ounces (2 cups) Monterey Jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
Make macaroni, drain, set aside. Do not undercook.
In large pot, heat butter over medium-high hear until foaming. Add flour, mustard and cayenne. Whisk well to combine, about a minute. Gradually whisk in milk, bring mixture to a boil, whisking constantly. Mixture must reach full boil. Reduce heat to medium and simmer, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, about 6 minutes. Transfer to baking dish. Add bread crumbs if you want (I don't usually put those on.). Broil if you want!