Creamy One-Pot Mac and Cheese

Name: Creamy One-Pot Mac and Cheese
Yield: 0
Ingredients: 2 cups (500 mL) uncooked macaroni or rotini pasta; 1 can (354 mL) Carnation® 2% Evaporated Partly Skimmed Milk 2% Evaporated Partly Skimmed Milk; 3 tbsp (45 mL) Robin Hood® All-Purpose Flour; 3/4 tsp (4 mL) salt; 1/2 tsp (2 mL) dry mustard; 1/4 cup (50 mL) light cream cheese; 2 cups (500 mL) shredded Cheddar cheese; black pepper, optional

Prep Time N/A

Cook Time N/A

Serves N/A

Difficulty N/A

Ingredients

2 cups (500 mL) uncooked macaroni or rotini pasta
1 can (354 mL) Carnation^® 2% Evaporated Partly Skimmed Milk
3 tbsp (45 mL) Robin Hood® All-Purpose Flour
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) dry mustard
1/4 cup (50 mL) light cream cheese
2 cups (500 mL) shredded Cheddar cheese
black pepper, optional

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Cook pasta according to package directions; drain and set aside. Stir together evaporated milk, flour, salt and mustard in large saucepan. Add cream cheese; cook over medium-high heat, stirring, for about 5 minutes or until just boiling and slightly thickened. Remove from heat; stir in Cheddar cheese until melted. Stir pasta into cheese sauce; serve immediately.