How to make it

  • 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.
  • 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.

Reviews & Comments 3

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    " It was excellent "
    fizzle3nat ate it and said...
    The evaporated milk in this is the secret - it makes the most creamy, smooth cheese sauces. Thanks for sharing! - Natalie
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    " It was excellent "
    elgab89 ate it and said...
    Nothing says comfort than a great macaroni and cheese dish! High5!
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    " It was excellent "
    mamalou ate it and said...
    Does look creamy and I like the variations you added. Great post!
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