• 1serving
  • 50minutes
  • 4857calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounces elbow macaroni , cooked, drained

  2. 8 ounces sharp white cheddar cheese , grated

  3. 8 ounces mild cheddar cheese , grated

  4. 4 cups milk (or more if necessary)

  5. 1/2 cup butter

  6. 1/2 cup all-purpose flour

  7. 2 teaspoons salt

  8. 1 teaspoon black pepper

  9. 1 tablespoon whole grain Dijon mustard

Instructions Jump to Ingredients ↑

  1. Cook your pasta until a little under cooked. Drain and set aside.

  2. In a large, dutch oven melt butter over medium heat.

  3. When melted add all flour and mix very well. Stir roux for a few minutes to cook off flour taste.

  4. Add all milk at once and stir continually. Add salt and pepper.

  5. When mixture has thickened start adding cheese while continuing to stir.

  6. After all cheese has been added, add mustard. Check for seasoning. Adjust as necessary.

  7. Add macaroni to cheese sauce and stir well to incorperate.

  8. Place mixture into prepared 13x9 in" glass casserole.

  9. Bake for 30 minutes at 350 degrees until slightly brown and bubbling.

  10. Enjoy.


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