Creamy Mac 'n' Cheese |
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1 tbsp salt 1 lb bite sized pasta 2 (12 0z) cans evaporated milk 1 c chicken broth 3 tbsp butter 1/3 c flour 11/2 tbsp dijon mustard 1/2 c grated parmean cheese black pepper to taste 1 lb grated extra-sharp cheddar cheese Add pasta and salt to 2 qts of boiling water....cooked until al dente. Drain. Pour pasta into a large bowl and allow to cool while making the sauce. Microwave the milk and broth in a 4 c baking dish until hot and steaming or put in a sauce pan and heat until just boiling. Melt the butter in the pan you used to cook the pasta and stir in the flour until smooth and creamy, add the hot milk and broth mixture, stir and cook until thickened. Stir in the mustard, parmesan cheese and pepper. Blend well. Add the grated cheddar cheese. Turn the heat off and stir until the cheese is melted. Add the pasta to the pan and blend until all of pasta is coated with the cheese over low heat. Heat thoroughly and thin with a small amount of water if the sauce is too thick. Serve hot and enjoy. |
Lee
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