1lb. large macaroni noodles, cooked al dente (about 7 minutes)

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1 cup whole milk

1 cup heavy cream

2 cups shredded cheddar cheese

2 cups shredded Monterey Jack

In a medium pot, melt butter and stir in flour.  Stir until the flour is absorbed into the butter, about 2 minutes.  A roux will form.

Slowly stir in milk and cream.  Let sauce thicken over medium heat, about 5 minutes.  Add salt, mustard and cayenne pepper.

Add cheeses to sauce and stir until cheese is melted.  

Add macaroni and stir to combine.  Taste for seasoning.