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Creamy Macaroni and Cheese
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Easy and quick homemade mac and cheese, loved by kids and adults alike.
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
  • 0.33333334326744 cup flour
  • 1.5 tablespoons Dijon mustard
  • 0.5 cup grated Parmesan cheese
  • Freshly ground black pepper
  • 1 pound grated extra-sharp cheddar cheese
Instructions:
  • In a large soup kettle, bring 2 quarts of water to a boil. Add salt and pasta, then cook according to package directions until al dente. Drain the pasta and spread it on a large baking sheet to cool while you make the sauce.
  • Microwave the milk and chicken broth until hot and steamy in a 4-cup Pyrex measuring cup or bowl. In the empty pasta pot, melt butter and whisk in flour, then the hot milk mixture. Whisk until thick and bubbly, about 3 to 4 minutes. Add mustard, Parmesan, and pepper, then stir in cheddar until melted. Remove from heat.
  • Combine the drained pasta with the sauce over low heat. Stir well to ensure everything is fully combined. Heat through and add a little water if needed to thin the sauce. Serve hot.

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