I purchased some Maclaren's Imperial Cheese at Costco, which was a super deal, not really knowing what to do with it. I searched the Kraft site for some recipes, but they didn't really have much I wanted to try that was for everyday use. I set out to try my hand at something myself and I hope you like it. My husband, who loves mac 'n cheese, really did.
- 2 cups elbow macaroni, cooked
- 6 slices lean bacon, sliced into small pieces
- 2 cups button mushrooms, quartered
- 4 tablespoons butter
- 2 tablespoons flour
- 1 1⁄2 cups 1% low-fat milk
- 1 (385 ml) can 2% evaporated milk
- 1 teaspoon minced dried garlic
- 2 tablespoons minced dried onion
- 1 teaspoon mustard powder
- salt & pepper, to taste
- 0.5 (250 g) containermaclaren's cheese, crumbled
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees.
- Spray a 3 quart dutch oven, or equivalent with non stick spray and set aside.
- In a medium sized pot, over medium high heat,.
- fry bacon until just crisp.
- Drain on paper towel.
- Set aside.
- Saute the mushrooms in the remaining bacon drippings until tender.
- Remove and set aside.
- Add the butter to the pot and melt.
- Stir in the garlic and onion.
- Add the flour and cook for 1 minute.
- Do not brown.
- Heat the milk in the microwave on high until hot.
- approximately 3 minutes.
- Pour in the milk and whisk smooth.
- Cook until it starts to thicken.
- Add the cheese, mustard powder, salt & pepper to taste.
- Mix until melted.
- Combine the cooked macaroni, bacon, mushrooms and sauce.
- Pour into the prepared casserole dish.
- Toss together the butter and crumbs and sprinkle on top.
- Bake 30 minutes or until bubbling.