Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Boil elbow macaroni in salted water until al dente. Drain and set aside.
Step 3
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1–2 minutes, stirring constantly to remove the raw flour taste.
Step 4
Slowly whisk in the half & half until smooth. Add Dijon mustard, garlic powder, salt, and pepper. Bring to a gentle simmer and cook until the sauce begins to thicken.
Step 5
Stir in the shredded sharp cheddar cheese a handful at a time, mixing until fully melted and the sauce is smooth.
Step 6
Add the cooked pasta into the cheese sauce and stir until all the noodles are evenly coated.
Step 7
Pour the mac and cheese into a greased baking dish. Optionally, top with a bit more shredded cheese. Bake uncovered at 350°F for 20–25 minutes, or until bubbly and golden on top.
For
4
M
I
1
lb
Elbow macaroni
3
tbsp
Unsalted butter
3
tbsp
All-purpose flour
1
tbsp
French’s Dijon mustard
2
cups
Half & half
1 1/2
cups
Shredded sharp cheddar cheese
1
tspn
Garlic powder
Salt, to taste
Pepper, to taste
Made it?
Cancel
Cook
30m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Boil elbow macaroni in salted water until al dente. Drain and set aside.
Step 3
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1–2 minutes, stirring constantly to remove the raw flour taste.
Step 4
Slowly whisk in the half & half until smooth. Add Dijon mustard, garlic powder, salt, and pepper. Bring to a gentle simmer and cook until the sauce begins to thicken.
Step 5
Stir in the shredded sharp cheddar cheese a handful at a time, mixing until fully melted and the sauce is smooth.
Step 6
Add the cooked pasta into the cheese sauce and stir until all the noodles are evenly coated.
Step 7
Pour the mac and cheese into a greased baking dish. Optionally, top with a bit more shredded cheese. Bake uncovered at 350°F for 20–25 minutes, or until bubbly and golden on top.
For
4
M
I
1
lb
Elbow macaroni
3
tbsp
Unsalted butter
3
tbsp
All-purpose flour
1
tbsp
French’s Dijon mustard
2
cups
Half & half
1 1/2
cups
Shredded sharp cheddar cheese
1
tspn
Garlic powder
Salt, to taste
Pepper, to taste
Made it?
Cancel
