Recipe By jane
Rating
Published Jun 8th
Prep 15m Cook 50m Additional - Ready In 1h 5m
Servings 4 servings Calories 454.5

Bubbling, golden, and irresistible, this macaroni cheese is topped with chunks of cheddar, leeks and crispy bacon. I found that recipe on a leaflet from Maille (one of the only Dijon mustard brands from the city of Dijon).

Recipe Ingredients

  • ½ (8 ounce) package Cheddar cheese, or to taste
  • 4 slices back bacon
  • 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

Cooking Directions

  1. 1 Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
  2. 2 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.
  3. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 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.
  5. 5 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.
  6. 6 Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
  7. 7 Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

Nutrition Facts

  • Calories 454.5
  • Carbohydrate 52.9 g
  • Cholesterol 54.9 mg
  • Fat 16.6 g
  • Fiber 2.2 g
  • Protein 22.3 g
  • Saturated Fat 9.8 g
  • Sodium 582.4 mg
  • Sugar 7.9 g

Reviews

  1. Took longer to make sauce by quite a bit typical in my experience. I used chopped onions sautéed in butter rather than the leeks. I also added a bit of Marsala wine. Very good.
  2. The combo of flavors in this was excellent. I did find it needed more cheese and ended up using 8 ounces instead of 4. On that note I didn't see the point of using both grated and cubed cheese and used all shredded. The leek was a really nice addition. When you first pull it - Read more ...
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