Prep 10 mins
Cook 30 mins
I saw this simple recipe being made on the CBC Network "Best Recipes Ever" program. I just made a slight adjustment.
- In large saute pan, over medium heat, cook the onions in the butter until softened.
- Add the flour and cook for 3 minutes.
- Add the mustard and cayenne.
- Continue cooking for another 2 minutes.
- Pour in the hot milk, whisk and simmer until thickened.
- Stir in the cheese.
- Taste for seasonings.
- Combine the sauce and the macaroni, along with the parsley.
- Let stand 5 minutes off the heat with the lid on.
This gets 5 stars just for ease of prep. It's such a nice creamy, cheesy recipe for those nights when you need something fast and warm. I can see all kinds of possibilities for this. Maybe add some garlic to the onions, some chopped ham, or even topping w/more grated cheese and toasting in the oven for a few minutes. YUM!! Liked the addition of the mustard and cayeene pepper and think you could use a mix of differant cheeses. This time I made as directed with the exception of using bow tie mac as I didn't have elbow here. We'll be using this one often I can tell. Made for Every Days a Holiday tag game 2013
This is a different take on macaroni and cheese. Made as written and must say the onion, Dijon mustard and parsley give this a unique delicious flavor, however I'm not a fan of cheddar cheese in macaroni and cheese, so next time I will use Velveeta or Swiss cheese. Thanks, made for March 2012 Photo Tag.
I made this last week for supper and it was really good, although DH added a generous splash of Frank's Red Hot to his serving - too bland for him! I just used regular dijon and a mixture of different cheeses that I had on hand, since I only had a tiny bit of cheddar and didn't feel like making a trip to the store. We had enough for two meals and it reheats really well. Thanks for sharing, Lori!