creamy macaroni and cheese

Ingredients

• Servings: 10
• 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

Recipe

• 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 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.