Preheat oven to 325° F.

Spray 9 x 13 casserole dish with non-stick spray.

On the stovetop boil a large pot of salted water and cook the pasta until just done, as instructed on the macaroni package.

Drain pasta and add the pasta back to the pot. Stir the milks, 6 ounces of the cheddar cheese, other cheeses, salt, pepper, mustard, garlic and cayenne pepper.

Once thoroughly mixed, add the mixture to the sprayed casserole dish, making sure macaroni is submerged in liquid as much as possible.

Top with the 2 ounces of remaining cheddar, and dot with cubed butter.

Cook mac and cheese in the oven at 325 degrees F for about 1 hour or until heated through, or refrigerate until you are ready to cook it. It should last in the fridge for 3 days.

Keep the lid or aluminum foil over the baking dish until the last 10 minutes. When done, pasta will be tender, and the liquid will be thick and creamy. The sauce will thicken even more after lid is removed and the mac and cheese sits for a few minutes.

Optional topping layer: Mix Panko breadcrumbs, butter, and parmesan together for an added crunch as a topping. Sprinkle on after removing the lid.

Remove the lid or foil the last 10 minutes of cooking to brown the cheese.