Really Good Mac & Cheese

Nancy Allen

By
@mawmawnan

This is a classic old school mac & cheese


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Comments:

Serves:

8 cups

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

3 Tbsp
butter
1/4 c
all-purpose flour
1
bay leaf
3 c
milk
1 Tbsp
dijon mustard
salt and cayenne pepper, to taste
2 c
shredded chedder cheese, preferably aged
2 c
elbow macaroni
1 Tbsp
butter, melted
1 c
soft bread crumbs

Directions Step-By-Step

1
In a large saucepan, melt butter over medium heat. Blend in flour and add bay leaf; cook, stirring, for 30 seconds. Pour in 1 cup milk, whisking constantly, until mixture comes to a boil and is very thick. Pour in rest of milk in a slow stream, whisking constantly, until sauce comes to a full boil and is smooth. Whisk in mustard.
2
Reduce heat to low; stir in cheese until melted. Remove bay leaf; season with salt and a dash of cayenne pepper to taste. Remove from heat.
3
Meanwhile, in a large pot of boiling salted water, cook macaroni for 8 minutes or until just tender. (do not over cook; pasta continues to cook in sauce) Drain well. Stir into cheese sauce until well coated.
4
Spoon into prepared casserole dish. In a bowl, toss 1 Tbsp. melted butter with bread crumbs; sprinkle over top. Bake in preheated oven for 25 minutes or until bubbly and top is lightly browned.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Dairy
Regional Style: American