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
8 oz sharp cheddar cheese, grated
8 oz monterey jack cheese, grated

Cook macaroni with lots of salt in the water, according to directions.  Drain and stir occasionally to keep it from clumping.  Melt better in large stockpot until foaming, whisk in flour, mustard, and cayenne pepper.  Continue to whisk as color deepens - 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 cheeses until all in incorporated and smooth.  Add the past and turn heat back on if needed to heat through.