Ingredients :
- 1 box Elbow macaroni or any noodle of choice.
- 1 tbsp Butter
- 1 tbsp All purpose flour
- 1 tsp Mustard powder
- 1 pinch Cayenne pepper
- 1 can 12 ounce of evaporated milk
- 1 1/2 cup Mild yellow cheddar cheese
- 1/4 cup Diced cheese, such as velveeta.
- Freshly ground black pepper
- Bread crumbs
Method :
- Bring pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup of cooking water and then drain the pasta. Meanwhile, melt the butter in a saucepan over medium heat, whisk in the flour, mustard powder and cayenne and cook, whisking 1 minute. Whisk in the evaporated milk and simmer, stirring occasionally, until slightly thick, about 5 minutes. Stir in the cheeses, then the pasta and just enough of the cooking water to make a thick sauce. Season with black pepper. Add bread crumbs to the top and bake at 350°F for about 10/15 minutes.
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