2 cups macaroni, regular or whole wheat
1 tsp. salt, divided
2 cups whole milk
¼ cup unsalted butter
¼ cup flour
6 ounces shredded Colby or Colby jack cheese, about 1 ½ cups
4 ounces shredded extra sharp cheddar cheese, about 1 cup
1 ½ teaspoons Colman’s Dry Mustard Powder
4 ounces canned diced roasted green chilies, hot or mild
Preheat oven to 350 degrees.
Bring a large pot of water to a boil and add 1/2 teaspoon salt. Cook the macaroni for about 2 minutes less than the cooking time according to the pasta box instructions. Drain the pasta. Rinse with cold water and drain thoroughly.
In a saucepan melt the butter over medium heat. Whisk in the flour until smooth but still pale. Cook, stirring often, for about a minute. Whisk in the Colman’s Dry Mustard then add the milk to the flour mixture, a little at a time, whisking constantly to prevent lumps. Stir until the sauce bubbles and thickens.
Combine the drained macaroni with the sauce, green chilies, the remaining 1/2 teaspoon salt and all but 1/2 cup of cheese. Pour into a buttered baking dish or casserole, top with remaining cheese, and bake for 20 minutes or until bubbly and brown in spots. Let cool 10 minutes before serving.