Creamy Macaroni & Cheese

By lindybug

Ingredients

• 1 Tbsp salt
• 1 lb elbow, shells or other bite-sized, shaped pasta
• 2 (12 oz)cans evaporated milk
• 1 cup chicken broth
• 3 Tbsp butter
• 1/3 cup flour
• 1 1/2 Tbsp Dijon mustard
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper, to taste
• 1 lb grated extra sharp cheddar cheese

Details

Servings 10

Preparation

Step 1

1. Bring 2 quarts of water to boil in a large pot. Add salt and pasta. Using pkg directions as a guide, cook until al dente. Drain. To prevent sticking, pour onto a large baking sheet with rim to let cool while preparing sauce.

2. Meanwhile, microwave the milk and chicken broth in a 4 cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3-4 min. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.

3. Add drained pasta (and optional flavoring ingredients, see below) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.

*Variations:
For Chicken/Broccoli- Follow basic recipe, adding 4 cups of broccoli to boiling pasta during the last 3 min. of cooking. Drain, then proceed to make the cheese sauce as directed. Stir in 2 cups shredded, roasted chicken (about 2 breasts), 1 cup chopped and seeded fresh Italian plum tomatoes and 1/4 cup chopped fresh basil, along with drained pasta, into sauce.
For Salsa/Beef- Follow basic recipe, but use pepper jack cheese, not cheddar. Heat a 10 inch skillet over med-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 min. Stir in 1 Tbsp chili powder, 1 cup salsa and 4.5 oz can of chilies; simmer 2-3 min. Add 1/4 cup minced fresh cilantro, then stir mixture into macaroni.