Ingredients
340 g (3/4 lb) short macaroni
30 mL (2 tbsp.) butter
30 mL (2 tablespoons) unbleached all-purpose flour
2.5 mL (1/2 tsp.) dry mustard
1 mL (1/4 teaspoon) onion powder
1 mL (1/4 teaspoon) garlic powder
1 can (354 mL) evaporated milk
250 mL (1 cup) chicken broth
300 g (3 cups) grated strong orange cheddar cheese
200 g (2 cups) grated Havarti cheese
110 g (1/2 cup) Velveeta cheese, cut into cubes
Preparation
- In a pot of boiling salted water, cook the pasta al dente. Drain and set aside.
- Place the rack in the middle of the oven. Preheat oven to broil. Butter a 2-litre (8-cup) baking dish or 4 ramekins of about 500 ml (2 cups) capacity.
- In a saucepan over medium heat, melt butter. Add flour and spices and cook for 1 minute, stirring with a whisk. Add evaporated milk and broth and bring to a boil, stirring.
- Remove from heat. Stir in 100 g (1 cup) of the cheddar cheese, 100 g (1 cup) of the havarti cheese and the Velveeta cheese. Mix well until melted. Add pasta. Reheat for 2 minutes, stirring to coat pasta with sauce. Adjust seasoning.
- Divide among baking dish or ramekins. Sprinkle with remaining cheeses. Bake for 5 minutes or until cheese is lightly browned.