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Mustard Macaroni and Cheese

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Mustard Macaroni and Cheese



Ingredients :

  • ½ (8 ounce) package Cheddar cheese
  • or to taste
  • 4 slices back bacon (Optional)
  • 1 (8 ounce) package elbow macaroni
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 pint milk
  • 2 teaspoons Dijon mustard (such as Maille Dijon Originale®)
  • salt and freshly ground black pepper to taste
  • 1 leek
  • trimmed and cut into thin rings
  • Methods :

  • Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
  • Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
  • Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.
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