Yield: 8 servings.
1 pound (16 ounces) penne or whatever pasta you like
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 (12-ounce) cans evaporated milk
1 cup whole milk
2 cups sharp cheddar, shredded
1 cup Gruyère, shredded
½ cup mozzarella, shredded
½ cup Monterey jack, shredded
1 teaspoon Dijon mustard
1 clove garlic, chopped (about 1 teaspoon)
1 teaspoon hot sauce
1 teaspoon salt (plus more for pasta water)
½ teaspoon ground black pepper
1 cup (about 8 ounces) Velveeta, cubed
4 ounces cream cheese
Boil pasta in salted water until just al dente (1 minute less than package instructs). Drain and set aside.
In a large pot over medium heat, melt butter. Whisk in flour and cook 1 minute to form a roux. Slowly whisk in evaporated milk and regular milk until smooth. Simmer 5 to 7 minutes until slightly thickened. Melt in shredded cheeses. Stir in Dijon, garlic, hot sauce, salt, and pepper. Lower heat and add Velveeta cubes and cream cheese, stirring until melted. Stir until smooth and creamy.
Toss pasta into cheese sauce until well coated. If you want to bake the mac and cheese, place in a 9 x 13 pan. Cover with some of the shredded cheeses and bake, uncovered, at 350° for 10 minutes.
Related: Read more about Sera Cuni and her Feed-Well Fridges.
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