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elbow macaroni Cheddar cheese Cheddar cheese milk butter flour salt black pepper whole grain Dijon mustard
Viewed: 72 - Published at: 5 years agoIngredients
- 12 ounces elbow macaroni, cooked, drained
- 8 ounces sharp white cheddar cheese, grated
- 8 ounces mild cheddar cheese, grated
- 4 cups milk (or more if necessary)
- 12 cup butter
- 12 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon whole grain Dijon mustard
Method
- 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.
- Enjoy.
