Macaroni & cheese


°340 g (3/4 lb) short macaroni
°30 ml (2 tbsp.) butter
°30 ml (2 tbsp.) flour
°2.5 ml (1/2 tsp) dry mustard
°1 ml (1/4 tsp) onion powder
°1 ml (1/4 tsp) garlic powder
°1 can 354 ml evaporated milk
°250 ml (1 c) chicken broth
°300 g (3 c) grated sharp orange cheese
°200 g grated cheese
°110 g (1/2 cup) Velveeta cheese, cubed


In a pot of boil salt water, cooking pasta al dente. Drain & reserve.
Putting grill at center of oven. Preheat oven broil. Butter a baking dish with a capacity of about 2 liters (8 cups) or 4 ramekins with a capacity of about 500 ml (2 cups).
In a saucepan over medium heat, melt the butter. Add the flour, spices and cook for 1 minute, stirring with a whisk. Add evaporated milk, broth and bring to a boil, stirring.
Remove from fire. 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 they are melted. Add the pasta. Reheat for 2 minutes, stirring to coat the pasta with the sauce. Adjust seasoning.
Spoon into baking dish or ramekins. Sprinkle with the rest of the cheeses. Bake for 5 minutes or until cheese is lightly browned.

Enjoy !