1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/8 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 1/2 cups milk
1 3/4 cups vegetable broth
4 cups shredded Colby cheese
2 cups extra sharp Cheddar cheese
- Move the oven rack to the lower middle position and preheat the oven to 400°.
- Bring 4 quarts of water to a boil in a large pot, add the macaroni and boil for 8 to 9 minutes or until the pasta is slightly tender. Drain and leave in a colander.
- Wipe out the pot, and return in to the stove. Melt the butter over medium heat, stirring in the garlic, mustard mixture and cayenne. Cook until fragrant, about 30 seconds.
- Stir in the flour and cook until golden, stirring constantly so that the flour does not burn. Slowly whisk in the milk and broth. Stirring constantly, bring to a simmer and cook until the mixture is slightly thickened, about 6 minutes.
- Remove the milk mixture from the stove and whisk in the Colby and Cheddar cheese until completely melted. Season with salt and pepper as needed. Stir in the drained macaroni and mix until all ingredients are well incorporated.
- Pour into a 9x13 inch baking dish. Sprinkle with the breadcrumbs and bake for 25 to 30 minutes until the top is a golden brown and the sauce is bubbling.
- Let stand for 10 minutes before serving. Enjoy!