Creamy Macaroni And Cheese

• 1/2 tsp salt
• 250 grams elbow or shell pasta
• 1 can evaporated milk
• 1/2 cup chicken broth
• 1 1/2 tbsp butter
• 25 grams flour
• 3/4 tbsp dijon mustard, reduce or omit if you want.
• 1/4 cup grated parmesan cheese
• 250 grams extra sharp cheddar cheese
• 1 liter water

1. Bring water to the boil.
2. Add the salt and pasta.
3. Cook for 12-15 minutes.
4. Drain immediately to stop the pasta sticking.
5. Transfer pasta to a lightly oil sprayed tray, again to prevent the pasta from sticking.
6. Next microwave the milk and chicken broth until hot and steamy but don't boil.
7. Melt the butter in the pot used to cook the pasta, whisk in the flour, then hot milk mixture.
8. Continue to whisk until thick and bubbly, approximately 3 to 4 minutes.
9. Whisk in the mustard, parmesan and pepper.
10. Turn off heat, stir in cheddar until melted.
11. Add in the drained pasta and stir until everything is well combined over a low heat.
12. Add a splash of milk if the sauce is too thick.
13. Stir over the low heat.
14. Check seasoning and serve pipping hot.

salt, shell pasta, milk, chicken broth, butter, flour, parmesan cheese, extra sharp, water

Taken from cookpad.com/us/recipes/359213-creamy-macaroni-and-cheese (may not work)