Recipe by Mary Ellen Planetta, Elle’s Bistro


  • 500g macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ teaspoon dry mustard
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 can of evaporated milk
  • 1 cup broth of your choice
  • 2 cups yellow cheddar, grated
  • 2 cups jalapeño Havarti, grated
  • 1 cup Monterey Jack, grated


  • Preheat oven broiler.
  • Bring a large pot of salted water to a boil and cook macaroni 5-6 minutes. Drain and set aside.
  • In the same pot, combine butter, flour, dry mustard, onion powder, and garlic powder. Cook 1-2 minutes on medium-low heat.
  • Add evaporated milk and broth to a pot and bring to a boil, whisking frequently.
  • Remove pot from heat and add cheese ¼ cup at a time, stirring until smooth.
  • Add macaroni to pot, mix well to combine, pour into 9×13 oven-safe casserole dish and place under preheated broiler for 5 minutes. Garnish with fresh cracked pepper and serve with garlic bread.