This is the best mac and cheese I have ever had. I am always asked to make this for potluck parties.
8 tablespoon unsalted butter
2 cups fresh breadcrumbs (put 4 - 6 slices of bread in food processor until coarse)
1 lb elbow macaroni
1 teaspoon ground mustard, dissolved into 1 teaspoon of water
¼ teaspoon cayenne pepper
6 tablespoon all purpose flour
3 ½ cups whole milk
1¾ low sodium chicken broth
1 lb colby cheese, shredded
8 oz. sharp or extra sharp cheddar cheese, shredded
No nutrition information available
Preheat oven to 400 degrees.
Melt 2 tablespoons of the butter and toss with the breadcrumbs.
Make elbow macaroni according to directions on box. Drain macaroni and leave in the colander.
Dry the pot and add the 6 remaining tablespoons of butter. Melt over medium heat. Stir in mustard mixture and cayenne pepper. Cook until fragrant, about 30 seconds.
Stir in the flour and cook until it turns golden. Should take about 1 minute. Slowly whisk in the milk and the chicken broth. Cook, stirring often, until thickened. Should take about 6 minutes.
Take pot off the heat and whisk in all the cheese, both the colby and cheddar. Stir in the drained macaroni, breaking up any clumps, until it is well combined.
Place in a 9x13 baking dish. Sprinkle with the buttered breadcrumbs. Bake for 30 minutes.
Let cool for at least 10 - 15 minutes before serving.