This recipe is taken from the 2012 Milk Calendar. What’s better than a bowl of macaroni and cheese? One that’s made with the goodness of milk, the zip of Canadian old Cheddar and all in one pot! This lightened-up version of our 1995 recipe is sure to become an instant classic.
- Prep: 5 min
- Cooking: 15 min
- 8 oz (250 g) elbow macaroni or 2 cups (500 mL) small pasta shells
- 2 cups (500 mL) Canadian old shredded or extra-old Cheddar cheese
- 1 1/2 cups (375 mL) milk
- 2 tbsp (30 mL) all-purpose flour
- 1/2 tsp (2 mL) dry mustard or Dijon mustard
- 1/4 tsp (1 mL) pepper
- nutmeg ground
- (optional) Hot pepper sauce
- Additional shredded Canadian old or extra-old Cheddar cheese (optional)
In a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente).
Meanwhile, in a blender or food processor (or in a tall container using an immersion blender) combine cheese, milk, flour, mustard, pepper and nutmeg. Process until blended and fairly smooth.
When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 min or until sauce is creamy, smooth and thick. Season to taste hot pepper sauce, if desired. Garnish with extra cheddar cheese, if desired. Serve immediately.
Tip for Kids: This is a terrific recipe to introduce whole wheat pasta or one made with vegetables to your kids. Mix a small amount of the different pasta in with regular pasta to start and gradually increase the proportion each time you make it until your family is accustomed to all whole wheat or vegetable pasta.
Add 1/4 cup (50 mL) chopped sun-dried tomatoes when you pour cheese sauce into cooked macaroni. Add 1/4 cup (50 mL) chopped fresh basil just before serving. Replace 1/2 cup (125 mL) of the Canadian old or extra-old Cheddar cheese with Canadian Asiago or aged Provolone cheese.
Top 5 Nutrients
|Calcium:||49 % / 536 mg|