1/2 cup butter (whole stick)
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 tsp garlic powder
2 cups half & half
2 cups whole milk
16 oz extra sharp cheddar, shredded
16 oz elbow macaroni
Melt butter in large pot over medium heat. Gradually whisk in flour until smooth, then stir in salt, black pepper, cayenne pepper, and garlic powder.
Gradually whisk in milk and half & half. Continue whisking for 8-10 minutes until thickened, then stir in 8 oz of cheese until smooth. Remove from heat.
Cook noodles for 12 minutes and strain. Do not rinse.
Combine pasta and cheese mixture in large, oven-safe bowl or baking dish. Top with remaining cheese and Italian bread crumbs to taste. Bake at 350°F for 20-30 minutes. ENJOY.
Optional: add cooked bacon to the cheese sauce.