Macaroni and cheese is perfect supper food. It's a kids' favorite, and adults like it too. My recipe is simple and almost as quick as the boxed variety.
Calories
529 Calories
Recipe Instructions
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.
Ingredients
3 tablespoons butter
1 tablespoon salt
2 (12 fluid ounce) cans evaporated milk
½ cup grated Parmesan cheese
1 cup chicken broth
freshly ground black pepper
1 ½ tablespoons Dijon mustard
⅓ cup flour
1 pound elbow, shell or other bite-size shaped pasta
