How To Make Mustard Macaroni and Cheese
Enjoy tender bites of this creamy macaroni and cheese, loaded with bacon and leeks, made bolder with mustard, then baked for a rich, golden dinner meal!
Serves:
Ingredients
- 8ozcheddar cheese,(½ package), or to taste
- 4back bacon slices
- 8ozelbow macaroni,(1 package)
- 1tbspbutter
- 1tbspall purpose flour
- 2cupsmilk
- 2tspDijon mustard,such as Maille Dijon Originale®
- salt and freshly ground black pepper,to taste
- 1leek,trimmed, cut into thin rings
Instructions
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Grate ½ of the Cheddar cheese, then cut the rest into small cubes.
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Place bacon in a large skillet and cook over medium-high heat for about 10 minutes, turning occasionally, until evenly browned and crispy. Drain bacon slices on paper towels.
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Preheat the oven to 375 degrees F.
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Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water for about 8 minutes, stirring occasionally, until tender yet firm to the bite. Drain.
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Melt butter in a saucepan over medium-low heat. Add the flour, then cook and stir for 1 minute. Stir in the milk gradually for about 6 minutes, then cook until the sauce thickens.
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Add the grated Cheddar cheese and Dijon mustard to the milk mixture. Season with salt and pepper. Stir the cubed Cheddar cheese and leek rings into the sauce.
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Pour sauce into the pot of macaroni, then stir well. Pour into a baking pan.
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Bake in the oven for about 20 minutes until bubbling and golden.
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Sprinkle bacon on top, serve, and enjoy!
Nutrition
- Calories: 596.46kcal
- Fat: 27.86g
- Saturated Fat: 15.53g
- Trans Fat: 0.79g
- Monounsaturated Fat: 6.99g
- Polyunsaturated Fat: 1.69g
- Carbohydrates: 54.67g
- Fiber: 2.59g
- Sugar: 8.99g
- Protein: 31.39g
- Cholesterol: 91.35mg
- Sodium: 686.09mg
- Calcium: 553.96mg
- Potassium: 589.45mg
- Iron: 1.67mg
- Vitamin A: 248.35µg
- Vitamin C: 2.68mg
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