Super-creamy!  Extra-cheese

Best-ever Macaroni and Cheese

Ingredients:

• 12 oz. cavatappi pasta or elbow macaroni

• 3 Tbs. butter or margarine

• 3 Tbs. all-purpose flour

• 1 can (12 oz.) evaporated milk

• 8 oz. Cheddar cheese, shredded, about 2 cups, divided

• 1 tsp. dry mustard powder

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 2 Tbs. grated parmesan cheese

How to make your mac'n cheese this creamy-good:

Cook pasta according to package directions: drain and return to pot.  Position broiler rack so that top of baking dish on rack is 2" from heat source; preheat broiler.  Meanwhile, in large pot melt butter over medium heat.  Sprinkle with flour; cook, whisking constantly, until flour is absorbed and mixture turns light golden-brown, about 30 seconds.

Gradually stir in milk.  Cook, whisking constantly, until thickened, about 2 minutes.  Sauce should coat back of spoon.

Stir in 1 1/2 cups Cheddar, mustard, salt and pepper.  Cook, stirring constantly, until sauce is smooth and cheese is melted, 2-3 minutes.  Remove from heat.

Stir pasta into sauce.  Transfer to ungreased 
1 1/2-qt. baking dish.  Sprinkle the remaining Cheddar, then parmesan.  Broil until cheese is melted and lightly browned, 3 minutes.