This ultimate comfort food soothes the soul while also feeding many. Rich, cheesy and delicious, a little goes a long way, and using sharp cheddar gives the sauce an irresistible flavour.
Prep time 20 minutes
Cooks in 45 minutes
1/2 pound (225g) elbow macaroni
3 tbsp (45 ml) each: butter and flour
2 tbsp (30 ml) Dijon mustard
3 cups (750 ml) milk
1/2 cup (125 ml) onion, finely diced
1 egg, lightly beaten
16 ounces (500 g) sharp (extra-old) cheddar, shredded
Salt & freshly ground pepper to taste
1/4 cup (50 ml) butter
1 cup (250 ml) Panko Bread Crumbs
1/2 cup (125 ml) finely chopped ?green onions
Preheat oven to 350 degrees F (180C).
In large pot of salted, boiling water, cook macaroni to al dente.
In large pot, melt butter; whisk in flour and mustard. Whisk for about five minutes or until free of lumps.
Stir in milk and onion; simmer for ten minutes.
Add 1 tbsp of steaming milk mixture to egg while stirring constantly, then add egg back into milk mixture, whisking constantly.
Stir in 3/4 of the cheese, season with salt and pepper.
Stir cooked macaroni into sauce then pour into a 2.5 L ?(10 cup) casserole dish or divide between individual dishes. ?Top with remaining cheese.
In frying pan over medium heat, melt butter; add breadcrumbs add green onions; stir to coat.
Top the macaroni with the breadcrumb mixture. ?Bake for 30 minutes.
Remove from oven and rest for 5 minutes before serving.
Dress up: Add 1 cup (250 ml) finely diced cooked Canadian back bacon to the cheese mixture along with the macaroni.
Re-heat: The perfect après-ski dish to pop in the oven to heat and brown.
Serving tip: Serve with a light green salad for a complete meal.
Rather than one big casserole, make individual dishes for a more elegant presentation.