8 oz. of elbow macaroni
1 cup of 2% milk
2 Tbs. of flour
1 tsp. dry mustard
Cayenne to taste
2 cups of extra sharp cheddar cheese
1/2 cup of parmesan cheese, grated
salt and pepper to taste
Bring a large pot of salted water to a boil. Add your macaroni and cook till al dente. Drain well.
In a large saucepan over medium high heat mix together milk, flour, mustard, and cayenne, stirring constantly until thickened. Add the cheeses and stir until melted. Add your pasta to the cheese sauce, stir. Season with salt and pepper.