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
-
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 brothe in a 4-cup measuring cup or bowl until hot and steamy.
-
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.
-
Add drained pasta to sauce and stir until everything is well combined over low heat.