Stove-Top Macaroni and Cheese
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.
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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