Make Ahead Mac and Cheese (with a twist)

1lb short pasta
6 tablespoons butter
6 tablespoons flour
3 cups whole milk
2 1/2 cups chicken stock
1 teaspoon mustard powder
1 clove garlic minced or grated
1/4 teaspoon cayenne
1lb colby cheese shredded
8 oz sharp cheddar cheese shredded


Optional:
6 slices thick cut bacon sliced and cooked crisp
6 tablespoons cream horseradish or 3 tablespoons regular horseradish

Cook pasta according to directions and leave al dente. While pasta is cooking, melt butter in a dutch oven, cook garlic, mustard powder and cayenne for 60 seconds. Stir in flour and cook for 1 minute. Whisk in milk and stock and simmer until thickened (about 2-3 minutes)Remove from heat and stir in cheeses. Sauce will be thin so that after you freeze or refrigerate the mac and cheese it remains creamy and loose after you bake it.

Mix pasta, bacon, and horseradish into the sauce and pour into a 9X13 glass dish. Top with crumbed Ritz crackers (1 and half sleeves)tossed with 3 tablespoons butter and some parsley. Cover with foil and bake for 45 minutes. Remove foil and bake for 15 more minutes to crisp the topping.

You may refrigerate this dinner for up to 2 days before cooking or freeze for up to one month. To bake from frozen, thaw for 24 hours and then bake as directed above