Shell Macaroni And Cheese

Ingredients

• 1 lb shells,(or whatever your preference)
• 6 Tbsp unsalted butter
• 1 medium garlic clove, minced
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 6 tablespoons all-purpose flour
• 2 1/4 cups low-sodium chicken broth
• 3 1/2 cups milk
• 4 cups colby cheese, shredded
• 2 cups cheddar cheese, shredded
• salt and pepper to taste
• toasted bread crumb topping*

Directions

1. Bring a pot of water to boil over high heat. Add 1 tablespoon of salt and macaroni and cook until just beginning to soften, about 5 minutes. Drain the pasta in a colander and set aside.
2. Wipe the pot dry, add the butter and set over medium heat until melted. Stir in the garlic, mustard and cayenne and cook for about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the milk and chicken broth. Bring to a simmer and cook, stirring often until bubbling and thick, about 15 minutes. Off heat, add the cheeses and stir until melted. Add salt and pepper to taste.
3. Stir in the pasta, breaking up any clumps. Pour into a baking dish and sprinkle with crumb topping.
4. *For the crumb topping, do any variation of breadcrumbs and melted butter tossed together. You can add some shredded cheese to this, or fresh chopped parsley or chives. But the ratio is typically about 1/4 cup breadcrumbs to 1 tablespoon melted butter.
5. You can bake half in one baking dish (on 400 degrees for 30 minutes) and freeze the other half for another day.
6. Or if you bake a full recipe, bake it for closer to 40 minutes.