Mac and Cheese
Mac and Cheese
Ingredients
- 3/4 lb (340 g) short macaroni
- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 1/2 tsp dry mustard
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 can (12 oz/370 ml) evaporated milk
- 1 cup (250 ml) chicken broth
- 3 cups (300 g) grated sharp yellow cheddar cheese
- 2 cups (200 g) havarti cheese, grated
- 4 oz (110 g) Velveeta-style cheese, cubed
Instructions
- In a pot of salted boiling water, cook the pasta until fully cooked. Drain and set aside.
- With the rack in the middle position, preheat the oven’s broiler. Butter an 8-cup (2 litre) baking dish or four 2-cup (500 ml) ramekins.
- In a pot, melt the butter. Add the flour and spices and cook for 1 minute, stirring continuously. Add the evaporated milk and broth and bring to a boil, stirring with a whisk.
- Remove from the heat and add 1 cup (100 g) of the cheddar, 1 cup (100 g) of the havarti and all of the Velveeta-style cheese. Stir until well incorporated. Add the pasta and cook just until heated through. Adjust the seasoning.
- Spoon into the baking dish or ramekins. Sprinkle with the remaining cheese. Bake for 5 minutes or until the cheese has lightly browned.
Mac and Cheese