Mustard Macaroni and Cheese

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).

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 455 Calories

Ingredients

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• salt and freshly ground black pepper to taste
• 1 (8 ounce) package elbow macaroni
• ½ (8 ounce) package Cheddar cheese, or to taste
• 4 slices back bacon (Optional)
• 1 pint milk
• 2 teaspoons Dijon mustard (such as Maille Dijon Originale®)
• 1 leek, trimmed and cut into thin rings

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.

Step 4

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.

Step 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.

Step 6

Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.

Step 7

Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.