I like to use ingredients that are fresh, and that I always have on hand. The recipe calls for evaporated milk, but I use half and half if I have it, or milk if I don’t. I also use whatever cheese I have in my refrigerator. I always have Tillamook Cheddar, but sometimes I have a white cheddar or a mild jack. Any of these cheeses make great mac and cheese.
1/2 pound pasta
1/4 cup butter
1/4 cup of flour
1/4 teaspoon kosher salt
1 dash of black pepper
1/4 teaspoon dry mustard
2 cups milk
2 cups shredded cheddar cheese
Cook pasta according to package instructions. Make sure to salt the water well with kosher salt, and bring the water to roaring boil.
In a medium saucepan, melt butter over medium heat; stir in flour and cook until bubbly and the rue is a light brown. Add the salt, pepper, dry mustard, and then slowly add the milk. Cook and stir until bubbly and then add the cheese. Continue to stir until the cheese is melted.
Drain the pasta; and return to the pan. Add the cheese sauce to the pasta, and stir to coat.