Sunday, November 9, 2008

Becki's Macaroni and Cheese

Another version of a family favorite. This recipe is what got me liking Dijon in my Mac and Cheese! I recommend doubling this recipe so that you know there will be left overs.


1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
3 cups milk
1 teaspoon Dijon Mustard
Black pepper to taste
8 ounces Grated Cheddar Cheese (we use Cabot)
8 ounces elbow macaroni

  1. Preheat oven to 375 degrees.
  2. Begin cooking macaroni as directed.
  3. As that cooks, melt butter in large saucepan.
  4. Whisk in flour and salt, stirring constantly until thickened.
  5. Add all but 1/4 cup of cheese, the Dijon mustard, black pepper, and stir until melted.
  6. Add drained macaroni to cheese sauce and mix well.
  7. Turn mixture into a 2 quart baking dish and top with remaining shredded cheese.
  8. Bake in over for 15 minutes or more, until bubbly and lightly browned.


Jen said...

I wanted to tell you that I stumbled on your blog today, and I am so very touched by what you're doing to honor your mom.

I love the recipes, too. I can't wait to delve into your blog!

~B~ said...

So nice of you to include my fav recipe from my Mom!