For supper, macaroni and cheese is ideal. Both adults and children enjoy it. It’s a kid favorite. My recipe is straightforward and nearly as quick as the prepackaged stuff.
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 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
- ⅓ cup flour
- 1 ½ tablespoons Dijon mustard
- ½ cup grated Parmesan cheese
- Freshly ground black pepper
- 1 pound grated extra-sharp cheddar cheese
Instructions
- 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.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 16 g |
| Sodium | 1203 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Tadaaaa!!!!!!!!!! I absolutely enjoyed this! I have been making macaronia & cheese for many years. This was the best I’ve ever made. So creamy & delicious! Panara Bread makes a creamy, delicious macaroni & cheese JUST like this; except they charge you $5.00 for about 4 ounces! I must admit that I too ommited the mustard (that scared me). Still it was total perfection. Thanks for sharing!
I used Kirkland brand Mexican cheese blend instead of regular cheddar cheese. Turned out great, but I’m not sure it needed the mustard, which slightly overpowered the cheese flavor a little.
I’ve been using J. Kenji Lopez-Alt’s recipe for ‘3-Ingredient Mac & Cheese’ for a few years. It’s similar but simpler (1 part mac/1 part evaporated milk/1 part sharp cheddar). One thing he suggests, to eliminate cheese graininess, is to add 1 t. Sodium Citrate powder (got mine on Amazon), per pound of cheese. It works beautifully!
All I can taste is mustard, which neither I nor my kids like. Unfortunately, I made it for Christmas Eve dinner. Will try again without mustard.
We thought this was so good and so fast.Made it exactly as written except I halved the recipe. I might try doing a quick bake next time. But that is not needed…just curious.
This was by far, the creamiest mac & cheese I have ever made. I would like to say I followed everything exactly, but I didn’t. I did do everything exactly except for the cheese. I cut the cheddar down and added equal amounts of other cheeses so that the overall measurements were the same, just different cheeses. My nephew said it was the best he has ever eaten.
Great mac and cheese recipe! The only changes I made was to use ground mustard instead of Dijon mustard and mild cheddar cheese. My 2 year old son loves it and I do too.
this recipe looked great but was awful.
I should have thinned it out more and reduced the amount of dijon even more than I did, because all I could taste was mustard. It was quite bland except for the overpowering taste of mustard. If I give it another shot, I will be adding some herbs or spices to enhance the flavour and eliminating or reducing the dijon to a tsp.
Really good and extra cheesy. I would do half the cheddar cheese and make the other half a mozzarella to offset the sharpness. I added 1tsp of pepper and it was about the right amount. Will make this again.
I’ve made this several times, because it is so deliciously cheesy! I? made this today to bring to a thanksgiving party, and there were no leftovers!
Made 2x, mustard is too overpowering.
I didn’t make it exactly like the recipe, as per the reviews about Dijon mustard, so I doctored it! I used 1 cup of each Cheddar and Monterey Jack cheese (Or more…you know. Because cheese!) , and 2 cups milk. I took the 3 T butter and cooked 2 T garlic, THEN added the flour! After I made the rue (butter and flour) I add in the chicken stock and whisk. It’ll become thick almost instantly. I used whole milk instead of canned. THEN I added in mustard powder, SOME salt (you can salt it to taste later), some pepper, and then? NUTMEG. You heard me! Don’t be afraid of it! The taste will blow your mind! Add about 2 TSP (or to taste) of it. Add in cheese, adjust taste, and then add in the pasta! I gave it to some VERY picky teens who ate it and said it was the best thing they’d ever tasted. TEENS SAID THAT. So. Hope this help!
I am sure that it is a good recipe just not a do-over for my family. The sauce never really “thickened” and it came out slightly chalky.
Love this recipe. I do add other cheeses but otherwise follow the recipe.
I have made this macaroni and cheese recipe several times. It tastes best with the recommended sharp cheddar cheese.
This is a wonderful macaroni and cheese recipe with REAL ingredients! I left out the mustard to make this more kid-friendly. Also, halving the recipe made the perfect amount for my family of three.
I made this with asiago cheese because I didn’t have any chedder in the house at the time also I use whole-wheat elbow macaroni . I also substituted dry mustard for the Dijon, and heavy cream instead of canned milk. When putting the cheese into milk mixture I put it in a little at a time while stirring continuously to keep from sticking. Very yummy. When warming up the next day I added sun dried tomatoes and hot pepper sauce.
I love this recipe. It’s very moist and sweet compared to other recipes. With the sweetness, it goes well with adding something salty like ham or bacon in it. I’ll make this again sometime.
Warning, I did have to make changes for dietary concerns. Instead of evaporated milk I used Trader Joe’s thick and creamy coconut cream (salted to reduce the coconut flavor), I used gluten free noodles and used corn starch or other gluten free thickener in place of flour. It comes out well just the same and I always come back for more. ??
Excellent. As for people sayin the ratio is off then change it to ur liking thats what I did. Most recipes r to ones liking.