There are dozens, if not hundreds, of different macaroni and cheese recipes. This is a creamy, non-baked, no egg version.
1 pound elbow macaroni, cooked according to package directions, drained well
24 oz. evaporated milk
1 cup chicken broth
3 T. butter
1/2 cup flour
1 t. Dijon mustard
1/2 cup grated Parmesan cheese
freshly ground black pepper
1 pound grated extra sharp Cheddar cheese
In a medium saucepan, heat milk and chicken broth until steaming, not boiling. Melt butter over medium high heat in the pot used to cook the pasta. Whisk in the flour then the hot milk mixture. Continue to whisk until the mixture is thick and bubbly, 3 - 4 minutes. Whisk in the mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
Add drained pasta to sauce and stir until everything is well combined over low heat. If the sauce becomes too thick, thin will a little additional milk. Serve hot.