Classic Macaroni And Cheese
118
- Prep Time15 min
- Total Time55 min
- Makes8 to 10 servings
Photo, Roberto Caruso.
There's nothing Canadians love more than a classic macaroni and cheese recipe. The secret to this savoury wonder is in choosing 2- to 3-year-old cheese.
Ingredients
3 cups macaroni pasta
1/3 cup butter
1 small onion, diced
3 sprigs of thyme
2 cloves of garlic, minced
3/4 tsp salt
1/3 cup all-purpose flour
4 cups milk
2 1/2 cups shredded old cheddar, divided
1 cup shredded gruyère
1 cup grated parmesan
2 tsp Dijon mustard
Instructions
PREHEAT oven to 425F.
COOK pasta following package directions less 2 min, until just tender. Drain and set aside.
MELT butter in a large pot over medium. Add onion and cook until softened, 3 min. Add thyme, garlic and salt and cook for 1 min. Stir in flour with a wooden spoon until golden, 1 min. Gradually add milk, 1/2 cup at a time, over 2 min, stirring constantly. Increase heat to medium-high and continue to stir until mixture has just come to a boil and is slightly thickened, 4 to 5 min. Remove from heat.
STIR in 1 1/2 cups of the cheddar and the gruyère, parmesan and Dijon until smooth. Stir in pasta, then scrape into a 9 × 13-in. casserole dish and top with remaining 1 cup cheddar.
PLACE on a baking sheet and bake until sauce is bubbly and topping is golden, 15 min. Let macaroni and cheese stand 10 min before serving.
Nutrition (per serving)
Calories 438, Protein 22g, Carbohydrates 33g, Fat 24g, Fibre 1g, Sodium 634mg.
Excellent source of vitamin B12.
Kitchen Tip: The key to a good baked mac & cheese is using lots of sauce, so it absorbs into and thickens the noodles, and choosing 2- to 3-year-old cheddar for the best flavour. This macaroni and cheese recipe has both.
Get more of our best cheesy baked pasta recipes.
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