Macaroni and Cheese

1 Lb Elbow PastaHomemade Macaroni and Cheese
1 stick butter
4 Tbs Flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp white pepper
1/4 tsp nutmeg
1/2 tsp dried mustard
2 Cups Whole Milk
1/2 lb grated sharp cheddar cheese
3/4 lb fresh mozzarella, chopped

Cook elbows in salted boiling water until they are al dente. Drain and reserve.

Melt the Butter and the Flour to form a RouxIn a large sauce pan over medium heat melt the butter. When the butter is melted and begins to turn brown around the edges, add the flour, garlic powder, salt, pepper, nutmeg, and mustard.  Cook until you can smell the spices and the mixture looks pale gold in color.  Add 1/4 of the milk and stir to combine.  Add the rest of the milk and bring the mixture to a simmer.  Stir until the mixture has the consistency of mayonnaise.  Add the cheeses and stir until the cheese is completely incorporated.  Mix in reserved noodles and serve immediately!

Recipe Notes:If you are making this recipe for kids, use a mild cheddar instead of sharp, and omit the mustard and the nutmeg. This is a great recipe for a crowd and can easily be doubled and made ahead of time (prepare recipe as described above, place in a large casserole and bake in a 375 degree oven for about 40 minutes until the mac and cheese is golden brown and bubbly).