Macaroni au fromage
Prep Time
Price Per Serving
Cooking Mode
500 mL (2 cups) cup elbow macaroni
30 mL (2 tbsp) tbsp butter
45 mL (3 tbsp) tbsp all-purpose flour
425 mL (1 ¾ cup) cup milk
2.5 ml (½ tsp) tsp salt
to taste pepper
a pinch cayenne pepper
625 mL (2 ½ cups) cup grated sharp cheddar cheese
125 mL (½ cup) cup chives
1 egg yolk
15 mL (1 tbsp) tbsp canola oil
125 mL (½ cup) cup Panko breadcrumbs
1 mixed vegetables
500 mL (2 cups) cup elbow macaroni
30 mL (2 tbsp) tbsp butter
45 mL (3 tbsp) tbsp all-purpose flour
425 mL (1 ¾ cup) cup milk
2.5 ml (½ tsp) tsp salt
to taste pepper
a pinch cayenne pepper
625 mL (2 ½ cups) cup grated sharp cheddar cheese
125 mL (½ cup) cup chives
1 egg yolk
15 mL (1 tbsp) tbsp canola oil
125 mL (½ cup) cup Panko breadcrumbs
1 mixed vegetables
Directions
1Preheat oven to 400 °F (200 °C).
2Cook macaroni al dente according to package directions. Drain and set aside.
3Meanwhile, in a large saucepan, melt butter over medium heat.
4Gradually add flour, whisking constantly. Cook for 1 minute. Gradually whisk in milk until smooth. Continue whisking while bringing to a boil. Simmer for 5 minutes or until thickened. Add salt, pepper and cayenne pepper and whisk.
5Remove from heat and add 2 cups (500 mL) cheese, chives and egg yolk, stirring between each addition.
6Add drained pasta and mix well.
7Brush a baking dish with canola oil. Pour in macaroni and cheese, top with remaining cheese and sprinkle with Panko breadcrumbs.
8Bake for 15 minutes or until cheese is golden brown and bubbly. Let stand for 10 minutes. Serve with steamed vegetables.
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.
Personal Note
Personal Note