September 4, 2009 by Erica
- 1 lb elbow macaroni
- 1 Tbsp salt
- 5 Tbsp unsalted butter
- 6 Tbsp all-purpose flour
- 1 1/2 tsp powdered mustard
- 1/4 tsp cayenne pepper (optional)
- 5 cups milk (whole, lowfat, or skim)
- 8 oz Monterey Jack cheese, shredded (2 cups)
- 8 oz sharp cheddar cheese, shredded (2 cups)
- 1 tsp salt
Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.