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. 

12  Servings