Name: Mac and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3/4 lb (340 g) short macaroni; 2 tbsp butter; 2 tbsp unbleached all-purpose flour; 1/2 tsp dry mustard; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1 can (12 oz/370 ml) evaporated milk; 1 cup (250 ml) chicken broth; 3 cups (300 g) grated sharp yellow cheddar cheese; 2 cups (200 g) havarti cheese, grated; 4 oz (110 g) Velveeta-style cheese, cubed

Preparation

In a pot of salted boiling water, cook the pasta until fully cooked. Drain and set aside.
With the rack in the middle position, preheat the oven’s broiler. Butter an 8-cup (2 litre) baking dish or four 2-cup (500 ml) ramekins.
In a pot, melt the butter. Add the flour and spices and cook for 1 minute, stirring continuously. Add the evaporated milk and broth and bring to a boil, stirring with a whisk.
Remove from the heat and add 1 cup (100 g) of the cheddar, 1 cup (100 g) of the havarti and all of the Velveeta-style cheese. Stir until well incorporated. Add the pasta and cook just until heated through. Adjust the seasoning.
Spoon into the baking dish or ramekins. Sprinkle with the remaining cheese. Bake for 5 minutes or until the cheese has lightly browned.

Comments

Isabelle L.

5 stars June 4th, 2017

Excellent! Just as is. Parfait Ricardo, tel quel. Merci beaucoup.
Donna R.

September 23rd, 2016

Sounds like a great mac and cheese...however....some may be confused when reading the preparation instructions, which state CONDENSED MILK! That would end up as dessert!
Mary S.

5 stars July 25th, 2016

Super creamy and yummy!
Catalina C.

4 stars November 17th, 2015

Tasty. I changed the velveeta cheese for a tex mex mix and the flavor was even better. One of the best options to freeze.
Renée V.

4 stars July 31st, 2015

I read the reviews so made a few changes. I omitted the broth to have less liquid. To cut back on the richness, I used 2 cups of cheddar and 1 cup of havarti. It was still really rich. Very good however. Can this be frozen?
Joanne E. L.

3 stars September 25th, 2013

I made the recipe as written. It was tasty and certainly simple to make, but I found it way too rich for my taste. I might leave out the Havarti cheese the next time, perhaps substituting more light cheddar. I would also make more pasta, as I found the mixture soupy. I also think it would be a better idea to bake the dish, instead of broiling it.
Janet B.

5 stars March 23rd, 2013

Just made this - substituted Gouda for the Havarti, cream cheese for the Velveeta and threw in a 1/2 c of blue cheese I had on hand (cut back 1/4 c each of cheddar & Gouda). This was a spur of the moment decision so I had to go with what I had on hand (med shell pasta) and it is fantastic!!!! Think the condensed milk & cream cheese work well together. Will definitely make this again!
America A.

5 stars August 12th, 2012

I liked the mac and cheese without having it in the oven.