½ C butter
¾ C all-purpose flour
5 lbs elbow macaroni
10 C milk, divided
2 lbs Colby cheese, shredded
2 lbs sharp Cheddar cheese, shredded
1 tsp salt
½ tsp white pepper
1 C seasoned bread crumbs or crumbled buttery crackers
½ C melted butter
Preheat oven to 350 degrees. Make a roux by melting butter, adding flour and stirring; cook over low heat for 2 to 3 minutes while stirring constantly. Set aside to cool.
Cook macaroni according to package directions. Drain and put into a disposable foil pan.
While macaroni is cooking, heat 8 cups of milk, add Colby and Cheddar cheeses, and cook over medium heat while stirring to melt cheese.
Add salt and white pepper to the cheese mixture. Add the roux and stir until well thickened. Add this cheese sauce to the cooked macaroni and mix well to coat macaroni. Pour in the remaining 2 cups milk.
Combine the bread or cracker crumbs with the melted butter and sprinkle over the top of the macaroni. At this point you may bake it, or refrigerate it and bake it later. Bake at 350 degrees for about 30 to 45 minutes or until bubbly in the middle.
Note: Do not use store-bought shredded cheese for this recipe. It will cause the cheese to clump and not be creamy. Instead, shred your own Colby and Cheddar.
Recipe courtesy of cdkitchen.com.