Mustard Macaroni and Cheese

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Description

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).

Ingredients

  • ½ (8 ounce) package Cheddar cheese, or to taste
  • 4 slices back bacon (Optional)
  • 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

Instructions

  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
  3. turning occasionally
  4. until evenly browned and crispy
  5. about 10 minutes. Drain bacon slices on paper towels.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
  8. stirring occasionally
  9. until tender yet firm to the bite
  10. about 8 minutes. Drain.
  11. 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
  12. 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.
  13. Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
  14. Bake in the preheated oven until bubbling and golden
  15. about 20 minutes. Sprinkle bacon on top.

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hr 5 mins

Servings: 4

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