Wickedly good mac + cheesePublished on February 7, 2011

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  • Mac and cheese. (Photo by Mark Holleron)

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.

Serves 6-8

Prep time 20 minutes

Cooks in 45 minutes

 

Ingredients:

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

 

Topping:

1/4 cup (50 ml) butter

1 cup (250 ml) Panko Bread Crumbs 

1/2 cup (125 ml) finely chopped ?green onions

 

 

Preparation

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 aprŤs-ski dish to pop in the oven to heat and brown. 

Serving tip: Serve with a light green salad for a complete meal.

 

Korey's Tip

Rather than one big casserole, make individual dishes for a more elegant presentation.




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