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Categories:
butter flour milk mustard salt Mozzarella cheese Cheddar cheese Gruyere cheese elbow macaroni butter Parmesan cheese
Viewed: 39 - Published at: 9 years agoIngredients
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded gruyere cheese
- 1/2 lb elbow macaroni, cooked
- 1 cup finely crushed butter flavored cracker (Ritz)
- 1/4 cup grated parmesan cheese
Method
- Preheat oven to 400 degrees F.
- Melt butter in a medium saucepan over medium high heat. Add the flour and cook stirring for 1 minute. Whisk in the milk slowly, then whisk in the Dijon mustard, bring to a simmer and cook for 5 minutes until thick. Stir in the cheeses until completely melted. Then stir in the pasta. Spread into an even layer in an 8"x10" baking dish.
- In a separate bowl, mix together the cracker crumbs with the parmesan cheese.
- Top the mac and cheese with the cracker and parmesan mixture and bake about 20 minutes, until edges are bubbling. Remove from oven and let sit for 5 minutes before serving.
