5 lbs. elbow macaroni
8 c. milk
2 lbs. colby cheese, shredded
2 lbs. sharp cheddar cheese, shredded
1/2 c. butter
3/4 c. flour
2 c. more milk
1 c. seasoned bread crumbs
1 lg. (18"x12"x3") foil roasting pan
1 tsp. salt
1/2 tsp. white pepper

Or 1 small box Ritz crackers, crumbled and mixed with 1/2 cup melted butter.

Make a roux (a thickener, pronounced "rue") by melting butter, add flour and stir, then cook over low heat for 2 to 3 minutes to cook out "floury" taste, while stirring constantly. (Or put flour and butter in bowl, microwave for 1 minute, stir to mix, and microwave for another 1/2 minute.) Set aside to cool.

Cook macaroni according to package directions. Drain and put into foil pan. While macaroni is cooking, heat 8 cups milk, add cheeses and cook over medium heat while stirring to melt cheese. (It's best to do this in a non-stick pan if available.) Add salt and white pepper (this is for those who "think" they don't like pepper, they won't even see the white pepper!) Add roux and stir until well thickened. Add this to macaroni and mix well to coat macaroni. Pour in remaining 2 cups milk and sprinkle with bread crumbs or Ritz crumbs. You may prepare it this far and bake it later. Bake for about 1/2 to 3/4 hour in 350 degree oven.