Prep 20 mins
Cook 30 mins
I've grown to accept macaroni and cheese has alot of variety, and I like mine in various ways. Here is a basic recipe for it not using the velveeta so many others do. I also never understood the addition of eggs to mac & cheese. You won't find any of those in here also. Very simple and good if you just want a recipe to base your creation on.
- 340.19 g elbow macaroni, cooked, drained
- 226.79 g sharp white cheddar cheese, grated
- 226.79 g mild cheddar cheese, grated
- 946.36 ml milk (or more if necessary)
- 118.29 ml butter
- 118.29 ml all-purpose flour
- 9.85 ml salt
- 4.92 ml black pepper
- 14.79 ml whole grain Dijon mustard
- Cook your pasta until a little under cooked. Drain and set aside.
- In a large, dutch oven melt butter over medium heat.
- When melted add all flour and mix very well. Stir roux for a few minutes to cook off flour taste.
- Add all milk at once and stir continually. Add salt and pepper.
- When mixture has thickened start adding cheese while continuing to stir.
- After all cheese has been added, add mustard. Check for seasoning. Adjust as necessary.
- Add macaroni to cheese sauce and stir well to incorperate.
- Place mixture into prepared 13x9 in" glass casserole.
- Bake for 30 minutes at 350 degrees until slightly brown and bubbling.
This is a great version of mac and cheese. I had to use all yellow cheddar because I don't buy white. The addition of dijon was interesting. I didn't taste mustard but there was something there that added a different flavor( it's hard to explain). Thanks for sharing. Made for PAC Fall 2011.
Made for Spring PAC 2014 and I did cut the recipe in half but otherwise followed it completely. Next time I might add some onion/garlic powder and a little hot sauce/cayenne for some zing but this was a hit and I will be making this again. Thank you for posting.