Categories: Casserole, Cheese

Ingredients

• 1 TBS salt
• 1 lb. elbow, shell or other bite-size shaped pasta
• 2-12 oz. cans evaporated milk
• 1 cup chicken broth
• 3 TBS butter
• 1/3 cup flour
• 1 1/2 TBS Dijon mustard
• 1/2 cup grated Parmesan cheese
• Freshly ground pepper
• 1 lb. grated extra-sharp Cheddar cheese

Directions

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.

2. Meanwhile, microwave the milk and chicken brothe in a 4-cup measuring cup or bowl until hot and steamy.

3. Melt butter in 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.

4. Add drained pasta to sauce and stir until everything is well combined over low heat.

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