Creamy Macaroni and Cheese

The PKP wayReviews(2)
Carla C.: "It's just ok, I'll probably never make this again…" Read More


  • 16 ounces elbow macaroni (large)
  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 teaspoons mustard powder
  • 1 cup whole milk (warmed**)
  • 12 ounces evaporated milk (warmed**)
  • 1 cup American cheese (chopped)
  • 2 cups extra sharp cheddar (shredded)
  • 1 cup parmesan (fresh, grated)
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Yummly User
Carla C. 18 Jun 2017
It's just ok, I'll probably never make this again. Didn't have much flavor and still had a gritty taste because of the flour.
Patricia O. 21 Mar 2017
I have also tried and tried to make my own mac and cheese, only to be disappointed every time. I am glad to know there is a solution - thank you!