- 1/2 (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
- 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.
04/07/2018
recipepes.com
Mustard Macaroni and Cheese, recipe
PT15M
PT1H
5
455 calories
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