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Creamy Macaroni and Cheese


From Cook Smart

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Rate this recipe 4.6/5 (14 Votes)


  • 1 T salt
  • 1 1b elbow, shell, or other small size pasta
  • 2 12oz. cans evaporated milk
  • 1 c chicken broth
  • 3 T butter
  • 1/3 c flour
  • 1 1/2 T Dijon mustard
  • 1/2 c grated parmesan cheese
  • Freshly ground black pepper, to taste
  • 1 1b grated extra sharp cheddar cheese


Cooking time 25mins


Step 1

Bring 2 qts of water to boil in a large pan. Add salt and pasta. Cook until al dente, according to package. Drain. To prevent sticking, pour onto a large baking sheet, while preparing sauce. Meanwhile, microwave the milk and chicken broth in a 4 c bowl, until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, the hot milk mixture. Continue to whisk until thick and bubbly, 3-4 min’s. Whisk in mustard, parmesan, and pepper. Turn off heat; stir in cheddar until melted.
Add drained pasta 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.

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