Evaporated Milk Mac and Cheese

Ingredients

• 1 pound cavatappi/cellentani pasta ((may sub rigatoni or penne))
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 12 oz. can evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon chicken bouillon ((see notes))
• 1 tsp EACH onion powder, garlic powder, dried parsley, salt
• 1/2 teaspoon pepper
• 1/4-1/2 teaspoon red pepper flakes ((optional))
• 1 1/2 cups freshly shredded sharp cheddar cheese, (room temperature)
• 1 1/2 cups freshly shredded Gruyere cheese, (room temperature)
• 1 1/2 cups freshly shredded smoked Gouda cheese,
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 2 tablespoon butter
• 1 tablespoon extra virgin olive oil

Instructions

1. 1

   Cook Pasta: Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.

2. 2

   Prep: Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish; set aside.

3. 3

   Roux: Melt 4 tablespoons butter in a very large saucepan or Dutch oven over medium heat (a pot large enought to later combine pasta). Whisk in the flour and cook/whisk for a full three minutes until very smooth.

4. 4

   Sauce: Reduce heat to low, then gradually whisk in the milk. Whisk cornstarch into evaporated milk, then gradually add to the pan followed by chicken bouillon, Dijon mustard and all remaining spices/seasonings.

5. 5

   Thicken Sauce: Bring to a boil, whisking constantly, then reduce heat to medium and simmer, whisking often, until thickened (but not overly thick becasue it will thicken significantly with the cheeses).

6. 6

   Add cheeses: Remove from heat and whisk in sharp cheese until melted, followed by 1 cup Gouda until melted, followed by Gruyere until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).

7. 7

   Assemble: Pour pasta into prepared baking dish and spread into an even layer. Sprinkle with remaining 1/2 cup Gouda and Parmesan cheese.

8. 8

   Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs turn golden brown. Evenly sprinkle over macaroni and cheese.

9. 9

   Bake: Bake uncovered at 350 degrees F for 25-30 minutes or until bubbly. Watch towards the end, and cover with foil if the top is browining too much. Cool 10 minutes to set before serving.