Homemade Macaroni and Cheese - Sara R

1 lb elbow macaroni

salt - for water and 1 tbsp measured

5 tbsp butter

6 tbsp flour

1 1/2 tsp dry mustard

1/4 tsp cayenne pepper

5 cups milk (whole is best)

8 oz sharp cheddar cheese - shredded (about 2 cups)

8 oz Monterey Jack cheese - shredded (about 2 cups)

Cook macaroni according to directions with lots of salt in the water - stir frequently so it doesn't stick.  Drain pasta - stir occasionally to prevent clumping.  Melt butter in large pot until foaming, whisk in flour, mustard, and cayenne - continue to whisk as you let the mixture cook and deepen in color (about 1 minute).  Continue whisking as you gradually add the milk.  The mixture will clump up, just keep whisking and bring to a full boil, then reduce heat to medium, whisking occasionally until the mixture is thickened to a heavy cream consistency.  Turn off the heat, stir in 1 tbsp salt and the cheese until all is incorporated and smooth.  Add the pasta and turn heat back on to medium-low, cooking until hot.