Macaroni and Cheese

Ingredients

1 lb	elbow macaroni
5 tbsps	unsalted butter
6 tbsps	all-purpose flour
1 1⁄2 tsps	dry mustard
1⁄4 tsp	cayenne pepper
5 cups	milk
8 ozs	Monterey Jack cheese, shredded
8 ozs	sharp cheddar cheese, shredded

Steps

1. Bring 4 quarts water to a rolling boil in a Dutch oven over high heat. Add the macaroni and 1 tablespoon salt and stir to separate the noodles. Cook until the pasta is tender. Drain in a colander and set aside.
2. In the Dutch oven, heat the butter over medium-high heat until foaming. Add the flour, mustard, and cayenne and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Whisking constantly, gradually add the milk; bring the mixture to a boil, whisking constantly, then reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Off the heat, whisk in the cheeses and 1 teaspoon salt until the cheeses are fully melted. Add the pasta and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes.

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