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- Prep
- 10 mins
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- Total
- 30 mins
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- Serving
- 4
Triple Cheddar Mac & Cheese
Featured product
Triple Cheddar Shredded Cheese
A delicious blend of Cheddars. This balanced combination of mild, medium and old Cheddar, is great for your favourite baked dishes.
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2½ cups milk
- 1-2 tbsp Dijon mustard
- 3 cups Armstrong Triple Cheddar Shredded Cheese
- 1½ cups macaroni
- Salt and pepper, to taste
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a smooth paste (roux).
- Make the cheese sauce: Slowly whisk the milk into the roux, adding a little at a time while stirring to keep it smooth. Continue cooking and stirring until the mixture is hot and begins to thicken, but don’t let it boil.
- Add flavor: Stir in the Dijon mustard and shredded cheddar. Cook gently, stirring until the cheese is fully melted and the sauce is creamy. Season with salt and pepper to taste.
- Combine: Add the cooked macaroni to the sauce and stir to coat evenly.
- Serve: Plate while hot in bowls and top with extra shredded cheddar and broil for a golden crust.
