Macaroni and Cheese for a Crowd

Preheat oven to 350 degrees F.

Make a roux by melting the butter over low heat. Slowly stir in the flour and cook, stirring constantly, for 2-3 minutes or until smooth and bubbly. Set aside to cool.

Cook the macaroni according to the package directions until al dente. Drain well and put the cooked pasta into a disposable foil pan.

While the macaroni is cooking, heat 8 cups of the milk over medium heat. Slowly stir in the Colby and Cheddar cheeses and cook over medium heat, stirring constantly, until the cheeses are melted and smooth.

Add the salt and white pepper to the cheese mixture. Slowly stir in the roux mixture and mix until thickened. Add this cheese sauce to the cooked macaroni and mix well to completely coat the macaroni. Stir in the remaining 2 cups milk.

Combine the bread or cracker crumbs with the melted butter and sprinkle over the top of the macaroni. You may prepare it to this point, refrigerate it covered, and bake it later.

Place the macaroni and cheese in the oven and bake at 350 degrees F for about 30-45 minutes or until bubbly in the middle.