Ingredients:
1 lb elbow macaroni
1 Tbsp salt
6 Tbsp butter
1 clove garlic, minced
1 tsp dry mustard, dissolved in 1 tsp water
1/4 tsp cayenne
6 Tbsp flour
3 1/2 cups whole milk
1 3/4 cup low sodium chicken broth (1 can)
1 lb Colby cheese, shredded (4 cups)
8 oz extra sharp cheddar, shredded (2 cups)
pepper
Preheat oven to 400 degrees. Bring 4 quarts of water to a boil. Add salt and macaroni and cook for about 10 minutes, until tender but still firm. Drain macaroni and leave in colander.
In a large pot or saucepan, melt butter. Add garlic, dry mustard dissolved in water, and cayenne and heat for about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in milk and broth. Bring to a simmer. Cook, whisking often until the mixture is slightly thickened, about 6 minutes. Remove from heat. Stir in cheeses until completely melted. Season with salt and pepper. Stir in drained macaroni, breaking up any clumps, until fully combined.
Pour into a 9x13 baking dish. Bake at 400 degrees for 30 minutes, or until golden and bubbling around the edges. Remove from oven and let cool for 15 minutes.
From: A Bear in the Kitchen
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