[Photo by ChicagoFoodies] Eat This. Considering the weather outside, it is highly probable that you are not lounging poolside today. Regardless, this weather screams rainy day food to me, particularly Macaroni & Cheese. I wish I had some award winning family recipe I could share with you, but unfortunately I do not. When feeling lazy, Boston Market or KFC's ultra-creamy Mac 'n' Cheese's generally satisfy my craving, but when time allows, there is nothing better than homemade Macaroni and Cheese. Recipe below: INGREDIENTS
1 tbs. salt
1 lb. elbow, shell or other bite-size shaped pasta
2 (12 fluid 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 black pepper
1 lb. grated extra-sharp cheddar cheese
Bring 2 quarts of water to boil in large pot. Add salt and pasta. Cook pasta 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 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.
*Recipe courtesy of columnist Pam Anderson