Classic Macaroni & Cheese

Not to sound like a food snob or anything, but boxed Mac & Cheese has nothing on homemade. I've tried lots of recipes and this is my favorite.

I usually half this recipe for the 3 of us and we still have plenty for leftovers. 

1 T plus 1 tsp salt

1 lb macaroni  (I would put in more noodles.  Like an extra cup)

5 T butter

6 T flour

1 1/2 tsp dry mustard

1/4 tsp cayenne pepper

5 cups milk

8 oz Monterey Jack cheese (2 cups)

8 oz cheddar cheese (2 cups)  (or whatever you have on hand.  I don't like all medium cheddar but mild is good)

1. Boil water. Add noodles and 1 T salt.  Cook until tender.  Drain and set aside.
2. In the now empty pot, melt butter over medium-high heat.  Add flour, mustard, cayenne, and 1 tsp salt. Whisk to combine, about 1 minute.  Add milk gradually while whisking constantly.  Bring to a boil. Reduce heat to medium and simmer until consistency of heavy cream (5 minutes).
3. Off the heat, stire in cheeses until fully melted.  Add pasta, stir, cook 6 minutes until heated through. 

The recipe goes on and says to transfer to a broiler safe pan and broil the mac n cheese with bread crumbs on top.  But I don't.  Who wants to dirty another dish?  So we top with crumbled saltines. Tasty!