wickedly good mac + cheese
1. Preheat oven to 350 degrees F ( 180C). 2. In large pot of salted, boiling water, cook macaroni to al dente. 3. In large pot, melt butter; whisk in flour and mustard. Whisk for
about five minutes or until free of lumps. 4. Stir in milk and onion; simmer for ten minutes. 5. Add 1 tbsp of steaming milk mixture to egg while stirring constantly, then add egg back into milk mixture, whisking constantly. 6. Stir in 3/ 4 of the cheese, season with salt and pepper. 7. Stir cooked macaroni into sauce then pour into a 2.5 L ( 10 cup) casserole dish or divide between individual dishes. Top with remaining cheese.
1/ 2 pound ( 225g) elbow macaroni 3 tbsp ( 45 ml) each: butter and flour 2 tbsp ( 30 ml) Dijon mustard 3 cups ( 750 ml) milk 1/ 2 cup ( 125 ml) onion, finely diced 1 egg, lightly beaten 16 ounces ( 500 g) sharp ( extra-old) cheddar, shredded Salt & freshly ground pepper to taste
1/ 4 cup ( 50 ml) butter 1 cup ( 250 ml) Panko Bread Crumbs 1/ 2 cup ( 125 ml) finely chopped green onions
This ultimate comfort food soothes the soul while also feeding many. Rich, cheesy and delicious, a little goes a long way, and using sharp cheddar gives the sauce an irresistible flavour.
8. In frying pan over medium heat, melt butter; add breadcrumbs
add green onions; stir to coat. 9. Top the macaroni with the breadcrumb mixture.
Bake for 30 minutes. 10. Remove from oven and rest for 5 minutes before serving. DRESS UP: Add 1 cup ( 250 ml) finely diced cooked Canadian back bacon to the cheese mixture along with the macaroni. RE-HEAT: The perfect après-ski dish to pop in the oven to heat and brown. SERVING TIP: Serve with a light green salad for a complete meal.