mac and cheese

[y2k king]

The best macaroni and cheese
1 pound bow tie, elbow or shell pasta
6 quarts water
1 tablespoon salt

4 tablespoons unsalted butter
1/2 cup all purpose flour
2 cups hot whole milk
1 teaspoon salt
1 teaspoons ground black pepper
1 tablespoon honey mustard
1/2 teaspoon cayenne pepper
8 oz grated Colby, Jack or mozzarella cheese
8 oz grated Cheddar cheese
1/4 cup grated Parmesan cheese
1 roll ritz crackers crumbled

Preheat oven to 350 degrees. Bring 6 quarts of water to a boil.
Add 1 Tbsp salt and the pasta. Cook the pasta
according to the package directions; about 10 to 12 minutes.

While the pasta is cooking, heat the butter over medium heat in a
sauce pan until it begins to bubble but do not let it brown.
Whisk in the flour to create a roux for the white sauce base.

Cook the flour and butter, over low heat, for 5 to 7 minutes.
add the hot milk in a steady stream. Cook the white sauce for 10 minutes.
Add 1 Tsp salt, pepper, mustard, cayenne, all cheeses except parmesan and cook for 2 minutes over low heat.
Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce.
Add the cheese sauce by pouring over the top. Sprinkle the ritz crumbs and Parmesan cheese over the top and bake for 15-20 minutes or until the top is well browned and crusty.
Yield: 4 to 6 servings.