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Macaroni Cheese Gratin

Oh! It has nothing to do with the small cardboard box that is mixed with a sachet of powder doubtful. It is a very luxurious version of this American classic. The macaroni is mixed in a white sauce is pleasantly spicy with milk from another incarnation of the Velveeta Cheddar and Havarti cheese! Everything is baked from a mixture of cheddar and havarti. It makes a meal a little fatty but so delicious! This recipe was a special request for my Valentine Genevieve who qualified culinary orgasm.
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The only advice I can give you this recipe is to put your Pyrex pan on a cookie sheet before place in oven. It is likely that a little cheese sauce seeks to overflow from the mold.
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A recipe from Ricardo in his magazine Volume 9 Numbers 3
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375g macaroni short
2 C.
tablespoons butter 2 C. of flour
1 / 2 C. teaspoon dry mustard
1 / 4 C. teaspoon onion powder
1 / 4 C. teaspoon garlic powder 1 can
370 ml evaporated milk (carnation )
1 cup chicken broth 3 cups
cheddar cheese grated yellow
2 Cup grated havarti cheese
1 / 2 Cup Velveeta cheese, diced Salt and pepper

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In a saucepan of boiling salted water, cook pasta until cooked through. Drain and set aside.
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Place rack in center of oven. Preheat oven to broil. Butter a baking dish 8''x 8''.
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In a saucepan, melt butter. Add flour, mustard, garlic powder and onion and cook, stirring 1 minute. Add the evaporated milk, chicken broth and bring to a boil, stirring with a whisk.
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Remove from heat, add 1 cup havarti cheese, 1 cup cheddar cheese and Velveeta cheese. Mix well until what the cheeses are melted. Add pasta and heat through. Adjust seasoning to taste.
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Pour the macaroni into the baking dish. Sprinkle with remaining cheese. Bake for about 5 minutes or until cheese is lightly browned.