-
-
Prep
- 5 min
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Prep
-
- Total
- 40 min
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- Serving
- 4-6
Macaroni and Cheese
Ingredients
- 500 g (1 lb) dried macaroni
- 80 ml (1/3cup) Saputo salted butter
- 60 ml (1/4cup) all purpose flour
- 875 ml (3 1/2 cups) 3.25 % whole milk
- 1 bay leaf
- 240 g (2 cups) Saputo Triple Cheddar shredded cheese
- Small pinch ground nutmeg
- 2.5 ml (1/2 tsp) dry mustard
- Salt and freshly ground pepper, to taste
Directions
- Cook the macaroni according to the manufacturer's instructions.
- Melt the butter in a saucepan over medium heat.
- Add the flour and whisk to blend.
- Cook, while whisking, for 1 minute.
- Whisk in the milk until smooth.
- Add the bay leaf, and nutmeg.
- When it comes to a boil, turn the heat down to low.
- Remove from heat, and discard baby leaf.
- Add Saputo Triple Cheddar cheese and dry mustard, and stir until cheese has melted.
- Season to taste.
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