1 pound elbow macaroni 4 tablespoons
Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black
pepper 1/4 teaspoon ground cayenne
pepper 4 cups water 4 ounces
Cabot Cream
Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces
Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces
Cabot Monterey
Jack, grated (about 2 cups)