Baked Macaroni and Cheese

Baked Macaroni and Cheese

Ingredients:

1/2 pound macaroni or penne

3 tablespoons butter

1/4 cup flour

1 1/2 cup milk

1 can evaporated milk (370 ml)

1 tablespoon dijon mustard

12 ounces cheddar or other cheeses, shredded

salt and freshly ground pepper to taste

Directions:

1) Preheat oven to 350 degrees.

2) Cook pasta in salted water until al dente. Drain but don't rinse. Place in a medium casserole dish, along with a little butter so the pasta doesn't stick together.

3) In a saucepan, melt 3 tablespoons butter over medium heat. Add flour and mix into the butter with a whisk. Cook for a few minutes over medium-low heat to cook the floury taste out.

4) Increase heat to medium and slowly add milk a little at a time, whisking to incorporate. Go slowly, adding 1/4 cup at a time at first, whisking continuously, and then 1/2 a cup at a time, so that the flour has a chance to absorb the liquid and your sauce will be smooth. Add the evaporated milk and stir.

5) Add mustard, salt and pepper to taste. Slowly whisk in cheeses. Taste and adjust seasonings.

6) Add pasta to the sauce and mix together. It should be saucy. Add the pasta and sauce to the casserole dish.

7) Cook in the oven for 30 minutes or until it's browned on top and bubbling on the edges. If it's bubbling but not fully browned, you can put the dish under the broiler to quickly brown the top.