The jury's still out on this recipe, but I can see the potential, so I'm giving it 4 stars.
I used 2% milk instead of the evaporated milk, and started with half of the recommended amount. After I started the recipe, I realized that I didn't have any flour! The milk, chicken stock and butter was simmering on the stove while I ran from neighbour to neighbour, asking for a bit of flour. Once I had found some, the mixture had probably been warming (and my son whisking) for about 5-7 minutes. As soon as I whisked in the flour, it thickened instantly. Perhaps that's the secret. I added more 2% milk afterwards to thin it out a bit.
We added shredded cheddar and mozzarella mix. Some parmesan too. I would recommend adding some sort of cheese that has a bit of kick to it - i.e. pepper jack or sharp cheddar as the recipe recommends. I can see why the recipe calls for mustard, as it seems the real cheese (as opposed to the Kraft powdered variety) seems a bit bland. How sad but true. Next time I'll experiment with new sources of flavour to add to this recipe.
Other than that, it was nice and creamy. Lots of sauce to go with the amount of pasta - you might want to make more pasta than the recipe calls for. I also should mention I cut this recipe in half.
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