Stove-Top Macaroni and Cheese

Tested Till Perfect

This quick sauce comes together as the pasta cooks to make a dish that's heaps better than any boxed variety. For the best flavour, use extra-old Cheddar.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 569
pro 23 g
total fat 21 g
sat. fat 12 g
carb 71 g
fibre 4 g
chol 60 mg
sodium 840 mg
% RDI: -
calcium 35%
iron 26%
vit A 19%
folate 85%
    2 tbsp (25 mL) butter
    Half onion, diced
    1/2 tsp (2 mL) salt
    Pinch cayenne pepper
    1 tbsp (15 mL) all-purpose flour
    1-1/2 cups (375 mL) milk
    2 tsp (10 mL) Dijon mustard
    1-1/4 cups (300 mL) shredded old Cheddar cheese
    2-1/2 cups (625 mL) elbow pasta (about 12 oz/375 g)

Preparation:

In large saucepan, melt butter over medium heat; cook onion, salt and cayenne pepper, stirring occasionally, for about 6 minutes or until softened.

Stir in flour; cook, stirring, for 2 minutes. Gradually whisk in milk and mustard; cook, whisking, for 10 minutes or until bubbly, thickened and onion is softened. Stir in cheese until smooth.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain and add to sauce; toss to coat.

Source

Canadian Living Magazine: April 2008





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