Award Winning Macaroni and Cheese

1. Preheat oven to 400 degrees F. Melt 2 Tablespoons of the butter and toss with the breadcrumbs and parmesan cheese. Set aside.
2. Cook macaroni according to package instructions. Be sure to add 1 Tablespoon of salt to the cooking water. Drain macaroni and leave in the colander, setting aside.
3. Wipe the pot dry, add the remaining 6 Tablespoons butter and melt over medium heat. Stir in the garlic, dry mustard, cayenne and nutmeg and cook until fragrant, 30 seconds.
4. Whisk in flour and cook for 1 minute, whisking continuously. Slowly whisk in the milk and broth. Bring to a simmer and cook, whisking often about 6 minutes, until mixture is slightly thickened.
5. Take off heat and whisk in the Colby and cheddar cheese until completely melted. Season with salt and pepper to taste. Stir in the macaroni, breaking up any clumps, until well combined.
6. Pour into a 13X9″ buttered baking dish. Sprinkle with breadcrumbs. Lightly dust with paprika for color, if desired. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Cool for 10 minutes before serving.

Can be made ahead and refrigerated. Do not add breadcrumbs until right before baking. Remove from the fridge and allow to sit 1 hour at room temperature before baking.

Bread Crumbs ~ use good quality white bread (Pepperidge Farm Soft Hearty White is best); tear 2 pieces into quarters and pulse in food processor 8 or 9 times for course crumbs. Add butter and parmesan mid way through pulsing.