Creamy Macaroni and Cheese
From Cook Smart
- 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
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.