Ingredients
4 cups low sodium chicken broth
1 pound (454 grams) box elbow noodles
1 clove (5 grams) garlic, peeled, minced
1 tablespoon (14 grams) olive oil
12 ounces (360 grams) choice of white cheese (I used Monterey Jack, sharp white cheddar, and Gruyere in equal amounts)
1 can (14-oz) evaporated milk
Step by step
Bring chicken broth to a low boil in one of the saucepans over medium heat.
Add elbow noodles and stir, cooking for recommended time to reach al dente.
Drain all but about ½ cup of broth with noodles in pot. Cover to keep warm.
While noodles are boiling, set KitchenAid® Cordless Go Grater/Slicer/Shredder over a medium mixing bowl.
Grate all three cheeses into bowl, reserving about ½ cup of shreds to garnish, set aside.
Place other saucepan over medium heat and add tablespoon of olive oil, minced garlic, and shallot. Saute until softened.
Add evaporated milk to aromatics and bring to a simmer, stirring occasionally.
When simmering, add in grated cheeses about ½ cup at a time, stirring until cheese is melted and then adding more until all cheese has been incorporated.
When cheese sauce is smooth, stir in cooked elbow noodles.
Stir to warm through and serve, sprinkled with reserved shredded cheese.
Pro tip: Any combination of medium to hard cheese works to make this cheese sauce. For this white cheese version, try mixing in sauteed white button mushrooms and a bit of crispy prosciutto bits!