Classic Mac and Cheese - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

oven
large pot
colander
high-sided skillet or large saucepan
cutting knife

Ingredients

INGREDIENTS:
1 lb (500 g) elbow macaroni
1/3 cup (75 mL) butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup (60 mL) all-purpose flour
4 cups (1 L) milk
1 Tbsp (15 mL) dijon mustard
3/4 Tsp (4 mL) salt
1/4 (1 mL) pepper
1/2 Tsp (2 mL) hot sauce
pinch of ground nutmeg
1 1/2 cups (375 mL) shredded aged white and orange cheddar cheese
1/2 cup (125 mL) cheddar cheese spread
TOPPING:
1 cup (250 mL) fresh bread crumbs
1/4 cup (60 mL) grated parmesan cheese
1/4 cup (60 mL) chopped fresh parsley
2 Tbsp (30 mL) melted butter

Directions

Preheat oven to 400˚F (200˚C). Grease 13 x 9-inch (3.5 L) baking dish.
In a large pot of boiling salted water, cook macaroni until al dente; drain and set aside.
Meanwhile, in a high-sided skillet or large saucepan, melt butter over medium heat; cook onion and garlic for about 5 minutes or until softened and lightly golden. Sprinkle flour over top; cook, stirring constantly, for 1 or 2 minutes. Slowly whisk in milk until smooth; bring to boil.
Reduce heat and cook, stirring frequently, for 5 to 8 minutes or until sauce thickens slightly. Stir in mustard, salt, pepper, hot sauce and nutmeg; remove from heat. Stir in shredded Cheddar cheese and cheese spread; stir in macaroni. Transfer to prepared baking dish.
Topping: Stir together bread crumbs with Parmesan, parsley and melted butter.
Sprinkle Topping evenly over macaroni. Bake for about 15 minutes or until golden and bubbly. Let stand for 10 minutes before serving.

mac and cheese topped with breadcrumbs on a plate.