Macaroni and Cheese

8 tablespoons

(1 stick) butter

2 cups breadcrumbs

salt

1 pound elbow macaroni

1 garlic cloves, minced

1 teaspoon dry mustard, dissolved in 1 teaspoon water

¼ teaspoon cayenne pepper

6 tablespoons all-purpose flour

3½ cups whole milk (do not used reduced fat milk)

1¾ cups low sodium chicken broth (can use vegetable broth for vegetarian)

1 pound Colby cheese, shredded (about 4 cups)

8 ounces extra sharp cheddar cheese, shredded (2 cups)

pepper

Make sure the oven rack is in the middle and preheat the oven to 400°F. Melt 2 tablespoons butter and mix with the breadcrumbs.Bring 4 quarts of water to a boil. Stir in 1 tablespoon salt and add the macaroni. Cook until almost tender, but still firm to the bite. Drain the macaroni, leave in the colander, and set aside.

Dry the pot, add the remaining 6 tablespoons of butter and melt on medium heat. Stir in the garlic, mustard mixture, and cayenne pepper. Cook about 30 seconds, until fragrant. Stir in the flour and cook until golden brown, about 1 minute. Stir in the milk and broth slowly and simmer, whisking often, until the mixture is slightly thickened. This should take about 6 minutes. Take the pot off the heat and slowly whisk in the cheeses until completely melted. Season with salt and pepper to taste. Stir in the macaroni, until well mixed. Be sure to break up any clumps. Pour into a 9" x 13" baking dish. Sprinkle the breadcrumbs evenly over the macaroni and cheese. Bake until golden brown and bubbling around the edges. this should take about 25-30 minutes. Cool about 10 minutes before serving.

To make ahead:

Follow steps 2-5. Cover dish and put in fridge for up to three days or freezer for up to three months. If frozen, defrost for 24 hours before setting out at room temperature for an hour. If refrigerated, set the dish out at room temperature for an hour before cooking. Mix the breadcrumbs and sprinkle over dish just before baking.