I made a terrific macaroni and cheese – this time I just kind of threw it together but I added a little Dijon mustard. I also used two cheeses – Velveeta and Cabot Sharp White Cheddar.
8oz. elbow macaroni
2 cups whole milk
1/4 cup butter
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 teaspoon Dijon mustard
8oz. grated sharp cheddar
6oz. cubed Velveeta Cheese
1 cup bread crumbs
Preheat the oven to 350 degrees F and butter a 9×9 baking dish.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, set aside and cover to keep warm.
In a large saucepan, melt the butter, add the flour and stir quickly to make a paste – as soon as it forms add the milk a little bit at a time, so that it all combines without lumps.
Add the salt, black pepper, nutmeg, and Dijon mustard and whisk to combine completely – simmer slowly until it makes a sauce that will evenly coat the back of a wooden spoon.
Course grate the cheddar cheese and cube the Velveeta and add both to the sauce and blend completely. Add the cheese sauce to the pot of macaroni and stir until all is combined evenly – then transfer to the buttered baking dish. Smooth it out, then sprinkle the top with seasoned bread crumbs.
Bake for 20 – 25 minutes or until it bubbles from the sides and the bread crumbs get a bit toasty.
Serve warm. This tasted even better the next two days, heated up in the microwave for a couple of minutes.
Dad Cooks @ Recipe Redux 