Description
Macaroni and cheese is perfect supper food. It’s a kids’ favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.
Ingredients
- 1 tablespoon salt
- 1 pound elbow, shell or other bite-size shaped pasta
- 2 (12 fluid ounce) cans evaporated milk
- 1 cup chicken broth
- 3 tablespoons butter
- ⅓ cup flour
- 1 ½ tablespoons Dijon mustard
- ½ cup grated Parmesan cheese
- Freshly ground black pepper
- 1 pound grated extra-sharp cheddar cheese
Instructions
- Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide
- cook until al dente. Drain. To prevent sticking
- drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
- 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 to 4 minutes. Whisk in mustard
- Parmesan and pepper. Turn off heat
- stir in cheddar until melted.
- Add drained pasta (and optional flavoring ingredients
- see notes) 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.
Servings: 10