One note that I will add is that because this recipe uses natural cheese, it will thicken as it cools. And it will solidify a bit when it is cold. If you do not serve this dish immediately, just add a bit of milk to make the sauce creamy again. When I reheat this in the microwave, I find that the pasta has absorbed a little more of the liquid, so I always reheat it with a tablespoon or more of milk, depending upon how much I am reheating.
Macaroni and Cheese
2 to 2 ½ cups elbow noodles (less noodles for more saucy mac 'n cheese)
2 tbsp. butter
2 tbsp. flour, Wondra or all-purpose flour
5 oz. evaporated milk (fresh milk or cream also works)
2 cups hot water
2 tsp. chicken or vegetable bouillon
2 oz. cream cheese, cut into cubes (optional)
¾ cup Parmesan, shredded
2 ½ cups Colby or Colby-Jack cheese, shredded (cheddar may be substituted if you prefer a more sharp cheese flavor)
Cook noodles according to package instructions. Drain and set aside.
In same pan used for cooking, melt butter over medium heat. Add flour and stir until thickening begins to happen, about 1 minute. Add milk and continue stirring until thickened. Increase heat to medium-high. Add hot water, about ½ cup at a time, allowing liquid to thicken slightly between additions; stir in bouillon. Add cheeses, one at a time and stir until incorporated. Add Colby cheese one handful at a time, stirring until until melted between additions. When all cheese is melted add cooked noodles and stir until heated through. Serve immediately.
Active cooking time: Approximately 30 minutes.
(Note: Because this recipe uses all fresh cheese, it will thicken and set up slightly as it cools. If you cannot serve this dish immediately, stir in fresh or canned milk to thin the sauce to desired consistency.)
