- Prep Time
- 5 mins
- Total Time
- 50 mins
- Serves
- Serves 12
Ingredients
- 1
- Elbow macaroni
- 0
- 2
- butter
- 30
- 4
- flour
- 60
- 4
- 1% milk
- 1
- 1
- Dijon Mustard
- 5
- 1/2
- Worcestershire sauce
- 2
- 1/4
- hot sauce
- 1
- 1
- Aged 2 years Cheddar Cheese, cubed
- 0
- 1
- salt
- 5
- Freshly ground black pepper, to taste
- 0
Directions
Step 1
Pre-heat oven to 350°F (180°C). In a saucepan on medium high heat melt the butter, then add the flour and cook while stirring for 2-3 minutes. Add just enough milk to cover the flour mixture, and continue stirring until mixture comes to a soft boil and thickens slightly, then repeat to add the remaining milk in two steps.
Step 2
Add mustard, Worchester and hot sauce to the milk mixture, then add the cheese. Cook while stirring until all the cheese is melted. Season with the salt and pepper.
Step 3
Cook the macaroni according to package instructions, then drain but do not rinse. Transfer the macaroni back to the pot, then add the cheese sauce and stir until evenly coated. Transfer mixture to a 9 x 13 casserole dish.
Step 4
Bake approx. 20 min. or until cheese is bubbling.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Calories:
- 290
- Fat:
- 10 g
- Saturated Fat:
- 6 g
- Carbs:
- 38 g
- Fibre:
- 1 g
- Cholesterol:
- 30 mg
- Protein:
- 13 g
- Sodium:
- 390 mg
