Creamy Macaroni and Cheese


  • 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
  • Directions

  • Step 1

    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.


  • Step 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 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.

  • Step 3

    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.

  • Tips

    Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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