INGREDIENTS
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1lb elbow macaroni
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1 tablespoon salt for boiling water, plus 1 teaspoon for the dish
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5 tablespoons unsalted butter plus 2 tablespoons set aside for bread crumbs
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6 tablespoons flour
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1 1/2 teaspoons mustard powder
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1/4 teaspoon cayenne pepper
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5 cups whole milk
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8oz Monterey Jack cheese, shredded
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8oz Cheddar cheese, shredded
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1 cup panko bread crumbs