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Creamy mac and cheese

I use this as a base for when I make mac and cheese. If your serving around 4-6 people. I would recommend doubling the pot size needed then what you would cook the pasta in normally if you want to keep it in one pot.

By scoots mcgovern

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Recipe Summary

cook:

45 mins

prep:

15 mins

total:

1 hr

Servings:

6

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Ingredients

Ingredient Checklist

16 oz (1 pound) of elbow pasta
1 cup chicken broth
2 12oz cans of evaporated milk (alternatively a 12 oz can of evaporated milk and a 12 oz of a milk also work)
3 tbsp of butter (recommend unsalted)
¹/3- 2/3 cup (3-7 oz) flour (for thickness)
1/4 cup (2 oz) grated parmesan cheese
20-24 oz (2 1/2 -3 cups) of grated cheese( I recommend to mix up the cheeses. I've had lot if success with 2/3 cheader and 1/3 swiss ratio)
2 Tbsp of ground black pepper corn

Directions

Instructions Checklist

Step 1
1: cook pasta per box directions. Drain and rinse off pasta.

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Step 2
2: melt butter in pot and mix in milk,broth,peppercorn, 1/3 of the cheese, flour and parmesan cheese. Return pasta to pot. (DO NOT BOIL ONLY HEAT)
Step 3
3: stir constantly and pour in more cheese until melted and well combined.
Step 4
4: serve and enjoy

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