Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. Slowly whisk in the chicken broth and milk, and bring to a simmer. Stir in the flour, and cook, stirring constantly, until golden, about 1 minute. Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds. Wipe the pot dry, and add the butter, and set it over medium heat until melted. Drain the pasta and leave in the colander. Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes.
8 oz extra-sharp cheddar, shredded (about 2 cups)īring water to a boil in a large dutch oven set over high heat.1 pound colby jack cheese, shredded (about 4 cups).2 1/4 cups low-sodium chicken or vegetable broth.1 recipe Toasted Bread Crumb Topping (follows).Prettygirlfood: Baked Macaroni and Cheese
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