A simple baked mac and cheese recipe flavored with hot English mustard.
1.) Pre-heat oven to 375F
2.) Start cooking pasta in salted water (enough to serve 4)
3.) Whilst the macaroni is cooking, start preparing the white sauce. make a roux first (so melt your butter and add in the flour, cook until it smells like pie crust). Then slowly add your cold milk and whisk in until it just starts to simmer it should be thick at this point
4.) Remove white sauce from heat, mix in 8oz of cheese and mustard then season well with salt, pepper, and nutmeg.
5.) Add the macaroni to the white sauce and mix it together. Once mixed, pour it into a casserole dish layering in slices of tomato and sprinkle with 1 oz of grated cheese on top to crisp.
6.) Cook for 30-40 mins or until the top is nicely browned and the sauce is bubbling.
At the end of the day its just mac and cheese so its really easy to play around with and customize to personal tastes, so this recipe is really just a guiding suggestion. All seasoning and flavoring ingredients can be adjusted to your own preferences! This recipe would work well with some cayenne pepper. I added more mustard than the recipe called for and it turned out great!
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 640 | ||
Calories from Fat: 310 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.4g | 46 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 99mg | 30 % | |
Sodium 527.5mg | 18 % | |
Potassium 289mg | 8 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 53.8g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 640
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