INGREDIENTS
1
jumbo elbow macaroni
2 1/2 cups
shredded sharp white cheddar cheese
2 1/2 cups
shredded medium yellow cheddar cheese
1/2 cup
plus 2 Tbsp butter (divided)
1/2 cup
all purpose flour
1 tsp
salt (may adjust more or less to taste)
1 tsp
Dijon mustard
1 tsp
freshly ground black pepper
2 oz
plain cream cheese ( softened room, temperature)
5 cups
whole milk or half and half