1 pound extra sharp white cheddar cheese (I like Tillamook brand), shredded
1/2 pound colby jack cheese, shredded
4 tablespoons (1/2 stick) butter
1 12-ounce can evaporated milk
1/2 can water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mustard
1/4 tsp. paprika
1/8 tsp. fresh grated nutmeg
Preheat the oven to 350° F. Grease or butter a 13×9 inch baking dish.
Cook the pasta in salted water (just throw in a teaspoon or so of salt when it’s boiling) until it’s al dente. For macaroni, which cooks 9-11 minutes, that’s only 9 minutes.
While the pasta’s cooking, shred the cheeses. Cook’s note: freshly shredded cheese is very important! It melts better.
When the pasta’s ready, drain it well in a colander, then add it back to the warm pot it cooked in. Add the butter and stir until it’s melted and the pasta is coated. Set aside a heaping cup or so of cheeses, then add the rest to the pasta. Pour in the can of evaporated milk. Fill the can halfway with water, and add that to the pot too. Sprinkle in the salt, pepper and dried mustard. Stir everything together. If it looks a little soupy, that’s okay. If it’s dry, add more water, just a tablespoon or so at a time.
Pour the macaroni and cheese mixture into the prepared dish. Top with the remaining cheese. Bake in the oven for 30 minutes. Let it stand for about 5 -10 minutes before serving.