8 ozs macaroni (I know a lot of recipes call for elbow mac but I really like a mac with more surface area for hanging onto the cheese. Cavatappi has a few more twists and turns to it. My fav is penne.)
1 tbsp unsalted butter
1 tbsp flour
1 tsp mustard powder
pinch cayenne pepper
12 oz evaporated milk
1 1/2 c cheddar cheese (you can use sharp or mild or flavored, whatever you like)
1/4 c shredded Gruyere
panko or crumbled Ritz crackers
Boil enough water for the type of pasta you bought. Cook til al dente, pour off 1 cup of liquid then drain pasta and set aside.
While the pasta is cooking- melt the butter in a saucepan over med heat. Whisk in the flour, mustard powder, cayenne pepper, cook while whisking for 1 minute. Whisk in the evaporated milk, then simmer about 5 minutes until thickened. Stir in the cheeses and the pasta. Add just enough of the reserved water to make the sauce thick, not thin.
Butter a 9x12 baking dish. Pour in pasta mix, spread panko or crumbled crackers on top and bake at 350 until cheese bubbles.