Name: Creamy Macaroni and Cheese
Yield: 10
Ingredients: Salt - 1 tablespoon; Elbow, shell or other bite-size shaped pasta - 1 pound; Evaporated milk - 2 (12 fluid ounce) cans; Chicken broth - 1 cup; Butter - 3 tablespoons; Flour - ⅓ cup; Dijon mustard - 1 ½ tablespoons; Grated Parmesan cheese - ½ cup; Freshly ground black pepper - ½ cup; Grated extra-sharp cheddar cheese - 1 pound

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Ingredients for - Creamy Macaroni and Cheese

1. Salt - 1 tablespoon

2. Elbow, shell or other bite-size shaped pasta - 1 pound

3. Evaporated milk - 2 (12 fluid ounce) cans

4. Chicken broth - 1 cup

5. Butter - 3 tablespoons

6. Flour - ⅓ cup

7. Dijon mustard - 1 ½ tablespoons

8. Grated Parmesan cheese - ½ cup

9. Freshly ground black pepper - ½ cup

10. Grated extra-sharp cheddar cheese - 1 pound

How to cook deliciously - Creamy Macaroni and Cheese

1. Stage

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.

2. Stage

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.

3. Stage

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.