Recipe by CountryLady
The ultimate comfort food by Toronto chef Michael Bonacini. Pair this with his Meat Loaf Muffins & a green veg for a "retro" dinner. You'll never eat Kraft Dinner again!!
Top Review by chia
i'd have given these a 5 but my onions never cooked- they tasted crunchy even after 20 mins of baking time. otherwise, we enjoyed this, and dd's dh etc, just pushed onions to the side. i did double the recipe and it went into a long pan and a round 2 qt casserole. cheesy creamy sauce. i will try this again, sauteing onions before adding more butter,the flour and the rest of the ingredients
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup heavy cream
- 1⁄2 onion, peeled & chopped
- 1 bay leaf
- 2 cups cheddar cheese, grated
- 1 teaspoon Dijon mustard
- salt and pepper
- 3⁄4 cup breadcrumbs
- 1 tablespoon chopped parsley
- 1⁄4 teaspoon paprika
Directions See How It's Made
- Cook macaroni in boiling salted water according to package directions.
- Drain& add a little butter to prevent sticking.
- Cover& put aside.
- Melt butter in a large saucepan over low to medium heat.
- Add flour& cook gently for 4- 5 mins.
- Add milk, mix well& allow to simmer for a few mins.
- Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins).
- Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly.
- Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well.
- Combine with macaroni in an ovenproof casserole dish.
- Sprinkle the rest of the cheddar over top.
- Combine bread crumbs, parsley& paprika and sprinkle over the top.
- Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.