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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
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp
cheddar cheese
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 ho

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