Cheddar Cheezers Baked Macaroni

Submitted by heartshapedpan

"I've grown to accept macaroni and cheese has alot of variety, and I like mine in various ways. Here is a basic recipe for it not using the velveeta so many others do. I also never understood the addition of eggs to mac & cheese. You won't find any of those in here also. Very simple and good if you just want a recipe to base your creation on."

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photo by CJAY8248

Ready In:: 50mins
Ingredients:: 9
Serves:: 1

ingredients

12 ounces elbow macaroni, cooked, drained
8 ounces sharp white cheddar cheese, grated
8 ounces mild cheddar cheese, grated
4 cups milk (or more if necessary)
¹⁄₂ cup butter
¹⁄₂ cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon whole grain Dijon mustard

directions

Cook your pasta until a little under cooked. Drain and set aside.
In a large, dutch oven melt butter over medium heat.
When melted add all flour and mix very well. Stir roux for a few minutes to cook off flour taste.
Add all milk at once and stir continually. Add salt and pepper.
When mixture has thickened start adding cheese while continuing to stir.
After all cheese has been added, add mustard. Check for seasoning. Adjust as necessary.
Add macaroni to cheese sauce and stir well to incorperate.
Place mixture into prepared 13x9 in" glass casserole.
Bake for 30 minutes at 350 degrees until slightly brown and bubbling.
Enjoy.

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Reviews

This is a great version of mac and cheese. I had to use all yellow cheddar because I don't buy white. The addition of dijon was interesting. I didn't taste mustard but there was something there that added a different flavor( it's hard to explain). Thanks for sharing. Made for PAC Fall 2011.

CJAY8248
Made for Spring PAC 2014 and I did cut the recipe in half but otherwise followed it completely. Next time I might add some onion/garlic powder and a little hot sauce/cayenne for some zing but this was a hit and I will be making this again. Thank you for posting.

mama smurf