Macaroni and Cheese


4 cups half and half
8 Tablespoons butter
2 Tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 cups grated mild cheddar cheese
3 cups grated sharp cheddar cheese
1 pound elbow macaroni


1. Preheat oven to 375 degrees.

2. In a medium saucepan set over medium heat, heat the half and half (do not boil).

3. Add the butter. When butter is melted into the half and half, add the flour while whisking. Continue cooking, whisking constantly, until the mixture is smooth.

4. Remove the pan from the heat. Stir in salt, dry mustard, black pepper, 2 1/2 cups of the mild cheddar cheese and 2 1/2 cups of the sharp cheddar cheese. Set cheese sauce aside.

5. Bring 2 quarts water to a boil. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold running water. Drain well.

6. Stir macaroni into the reserved cheese sauce.

7. Pour the mixture into a 3 quart casserole dish. Sprinkle remaining 1/2 cup mild cheddar and 1/2 cup sharp cheddar on top.

8. Bake until browned on top, about 20 to 25 minutes.



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