Parmesan Cheddar Macaroni and Cheese

preparation time: 10 minutes
cook time: 20 minutes
yield: 5 servings

Ingredients

1 teaspoon salt
8 ounces elbow or shell pasta
1 (12 fluid ounce) can of evaporated milk
½ cup chicken broth
2 ounces Garlic Parmesan Gourmet Butter
2 tablespoons plus 2 teaspoons of flour
4 ounces shredded parmesan cheese
6 ounces grated mild cheddar cheese

Preparation

• Bring one quart of water to a boil in a large kettle.
• Add salt and pasta. Cook until al dente (about 8 to 10 minutes). Drain. Transfer the pasta to a baking sheet to cool.
• Microwave the milk and chicken broth in a 1-quart glass bowl until hot and steamy, but not boiling.
• Place the butter and flour into the large kettle whisking over medium-high heat for 3 minutes.
• Add the milk mixture to this and continue whisking until thick and bubbly, about three more minutes. Turn off heat.
• Stir in the parmesan and cheddar cheese.
• Add the pasta to the sauce and stir over low heat until well combined and hot.

 

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