Ingredients
Prepare the Cheese Sauce
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Margarine, divided 70 g
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All-purpose flour 25 g
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Shallots, thinly sliced 40 g
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Cheddar Cheese, shredded 180 g
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Milk, 1% 750 ml
Prepare the Macaroni and Cheese
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Elbow macaroni, cooked and drained 250 ml
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Panko bread crumbs 90 g
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Parsley, fresh, chopped 8 g
Preparation
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Prepare the Cheese Sauce
- Melt 45 ml margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes.
- Stir in milk, Maille® Dijon Originale and Maille® Old Style Mustard. Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted.
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Prepare the Macaroni and Cheese
- Combine elbow macaroni with cheese sauce in a. baking dish.
- Melt remaining 30 ml. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni.
- Bake at 180 C until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.