Ingredients:
5 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
2 1/2 cups whole milk
1 lb sharp cheddar, cut into 1/2 inch cubes
1/2 lb colby cheese, cut into 1/2 inch cubes
1/4 teaspoon Dijon mustard (original recipe called for 1 tablespoon mustard...I found that overwhelming but I'm sensitive to the taste of mustard. You might want to use more than 1/4 teaspoon if you're a big mustard fan).
Pinch grated nutmeg
Pinch cayenne pepper
salt and pepper to taste
1 lb elbow macaroni
approx 1 sleeve Ritz crackers (original recipe calls for 3/4 cups bread crumbs, but I think Ritz crackers are a thousand times better).
Directions:
Preheat the oven to 350
Butter a shallow 2 quart baking dish.
Melt 3 tablespoons butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the milk and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add half of the cheddar and colby and cook over low heat, stirring, until melted. Stir in the nutmeg, cayenne, salt, pepper, and mustard.
Meanwhile, cook the elbow macaroni according to the package directions. Drain well and return to the pot. Add the cheese sauce and remaining chunks of cheese and stir until combined. Pour into the prepared baking dish.
Crumble Ritz crackers over the macaroni. Melt 2 tablespoons of butter in the microwave and pour over the ritz crumbs.
Bake 30 minutes until bubbling and golden.