Grown Up Macaroni & Cheese |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The ultimate comfort food by Toronto chef Michael Bonacini. Pair this with his Meat Loaf Muffins & a green veg for a retro dinner. You'll never eat Kraft Dinner again!! Ingredients:
2 cups elbow macaroni |
2 tablespoons butter |
2 tablespoons flour |
1 cup milk |
1 cup heavy cream |
1/2 onion, peeled & chopped |
1 bay leaf |
2 cups cheddar cheese, grated |
1 teaspoon dijon mustard |
salt and pepper |
3/4 cup breadcrumbs |
1 tablespoon chopped parsley |
1/4 teaspoon paprika |
Directions:
1. Cook macaroni in boiling salted water according to package directions.
2. Drain& add a little butter to prevent sticking.
3. Cover& put aside.
4. Melt butter in a large saucepan over low to medium heat.
5. Add flour& cook gently for 4- 5 mins.
6. Add milk, mix well& allow to simmer for a few mins.
7. Add cream, mix well& cook over low heat, stirring constantly, until sauce starts to thicken (about 10 mins).
8. Add onion& bay leaf; continue cooking for another 15- 20 mins, stirring constantly.
9. Remove from heat, remove bay leaf, stir in mustard& 1 1/2 cups of the cheddar, season with salt& pepper and stir well.
10. Combine with macaroni in an ovenproof casserole dish.
11. Sprinkle the rest of the cheddar over top.
12. Combine bread crumbs, parsley& paprika and sprinkle over the top.
13. Bake in a preheated 350F oven for about 15- 20 minutes or until light golden brown on top.
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