~ adapted from FN ~
Cook 8 ounces elbow pasta in boiling salted water. Drain and preserve 1 cup pasta water in case it is needed to thin the sauce.
In a medium saucepan, melt 1 tablespoon unsalted butter. Whisk in 1 tablespoon flour, 1 teaspoon mustard powder, and a pinch of cayenne.
Add 1 can evaporated milk, continue whisking to thicken liquid.
When thickened enough, stir in 1 1/2 cups shredded mild cheddar cheese
and 1/4 cup diced Velveeta cheese. Stir in the pasta, salt and pepper. Add some of the pasta water if needed for the right consistency.
Leave a Reply