°340 g short macaroni
°30 ml butter
°30 ml flour
°2.5 ml (1/2 tsp) dry mustard
°1 ml (1/4 tsp) onion powder
°1 ml (1/4 tsp) garlic powder
°1 can 354 ml evaporated milk
°250 ml (1 c) chicken broth
°300 g grated sharp orange cheddar cheese
°200 g havarti cheese
°110 g (1/2 cup) Velveeta cheese, cubed
In a pot of boiling salted water, cook the pasta al dente. Drain and reserve.
Put the grill at the center of the oven. Preheat oven to broil. Butter baking dish with a capacity of about 2 L (8 cups)
In saucepan on heat, melting butter. Adding flour, spices and cook for 1 mn, stirring with whisk. Adding evaporated milk, broth & bring to a boil, stir.
Removing from fire. Stirring in 100 g (1 c) of cheddar cheese, 100 g (1 c) of havarti cheese also Velveeta cheese. Mixing well to they are melt. Adding pasta. Reheat for 2 mn, stir to coat the pasta with sauce. Adjust season.
Spoon to baking dish . Sprinkling with rest of the cheeses. Baking for 5 mn .