This recipe is simple, rich, and quick!
1 tbsp salt
1 lb elbow, shell, or other bite-size shaped pasta
2 cans (12 fl oz) evaporated milk
1 cup chicken broth
2 tbsp butter
⅓ cup flour
1½ tbsp Dijon mustard
½ cup grated parmesan cheese
Freshly ground black pepper
1 lb grated extra-sharp cheddar cheese
Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, 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 Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; 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 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.
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