Creamy Macaroni And Cheese
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
42
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tbsp
Salt2 fluid ounce
Evaporated Milk (cans)1 cup
Chicken Broth3 tbsps
Butter1 cup
Flour1.5 tbsps
Dijon Mustard1 cup
Grated Parmesan CheeseDirections:
1
Bring 2 quarts of water to boil in large soup kettle
2
Add salt and pasta
3
Using package directions as a guide, cook until al dente
4
Drain
5
To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce
6
Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling)
7
Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture
8
Continue to whisk until thick and bubbly, 3 to 4 minutes
9
Whisk in mustard, Parmesan and pepper
10
Turn off heat, stir in cheddar until melted
11
Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat
12
Stir to heat through, and thin with a little water if the sauce is too thick
13
Serve hot