Mustard Macaroni and Cheese recipe

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Ingredients

½ (8 ounce) package Cheddar cheese, or to taste
4 slices back bacon
1 (8 ounce) package elbow macaroni
1 tablespoon butter
1 tablespoon all-purpose flour
1 pint milk
2 teaspoons Dijon mustard (such as Maille Dijon Originale®)
salt and freshly ground black pepper to taste
1 leek, trimmed and cut into thin rings

Nutrition Info

454.5 calories
carbohydrate: 52.9 g
cholesterol: 54.9 mg
fat: 16.6 g
fiber: 2.2 g
protein: 22.3 g
saturatedFat: 9.8 g
servingSize: -
sodium: 582.4 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grate 1/2 of the Cheddar cheese, cut the rest into small cubes.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.

  3. Preheat oven to 375 degrees F (190 degrees C).

  4. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

  5. Melt butter in a saucepan over medium-low heat. Add flour, cook and stir for 1 minute. Stir in milk gradually, cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.

  6. Pour sauce into the pot of macaroni, stir well. Pour into a baking pan.

  7. Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

Recipe Yield

4 servings

Recipe Note

Bubbling, golden, and irresistible, this macaroni cheese is topped with chunks of cheddar, leeks and crispy bacon. I found that recipe on a leaflet from Maille (one of the only Dijon mustard brands from the city of Dijon).

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