1 (16 oz.) package elbow macaroni
1/2 pound sharp cheddar cheese, shredded
1/2 pound gouda, shredded
1/2 pound jack cheese, shredded
1/2 pound Colby cheese, shredded
1/2 stick butter or margarine
3 tablespoons flour
2 cups milk, or 1 cup milk and 1 cup beer
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
Boil macaroni according to package directions, drain and keep warm. Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly. Whisk in milk. Stir until thickened, over low heat. Mix in cheeses, reserving 1/2 cup of cheese. Stir until melted and smooth. Mix in cooked macaroni.
*To make baked macaroni & cheese:
Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs. Bake for 30 minutes at 350.