Monday Night Mac and Cheese |
This no-fuss one-pot dish gets the royal treatment with lots of cream, milk and cheddar — it's the perfect way to start your Monday!
Ingredients
- 3 cups (750 mL) water
- 1 cup (250 mL) 10 % half-and-half or 18 % table cream
- 12 oz (375 g) elbow macaroni (3 cups/750 mL)
Salt - 2 tbsp (30 mL) all-purpose flour
- 1 tsp (5 mL) dry or Dijon mustard
- 1/4 tsp (1 mL) pepper
- 1-1/2 cups (375 mL) milk
- 2 cups (500 mL) shredded old or extra-old Cheddar cheese
Directions
1. In a large pot, heat water and cream over medium heat until steaming. Stir in macaroni and 1/4 tsp (1 mL) salt. Cover, reduce heat to medium-low and simmer for about 8 min, stirring often, or until macaroni is almost tender.
2. Whisk flour, mustard and pepper into milk; stir into pot. Increase heat to medium; cook, stirring, for 3 to 5 min or until sauce is thickened.
3. Remove from heat; stir in cheese until melted.
4. Season to taste with salt.
Photo and recipe courtesy of Dairy Farmers of Canada.
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Clare | November 11, 2011 at 7:25 pm - §
12 oz (375 g) elbow macaroni (3 cups/750 mL)Salt this is a bit confusing. How much macaroni do we need??