Ingredients per serving


Prepare the Cheese Sauce

  • Margarine, divided 70.0 g
  • All-purpose flour 25.0 g
  • Shallots, thinly sliced 40.0 g
  • Cheddar Cheese, shredded 180.0 g
  • Milk, 1% 750.0 ml
  • Maille Dijon Originale Mustard 4 x 4.1 kg 30.0 ml
  • Maille Old Style Mustard 4 x 3.7 kg 15.0 ml

Prepare the Macaroni and Cheese

  • Elbow macaroni, cooked and drained 250.0 ml
  • Panko bread crumbs 90.0 g
  • Parsley, fresh, chopped 8.0 g

A simple Macaroni and Cheese is enhanced with the elegant flavour of Maille Originale and Old Style Mustard.



  1. 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.
  2. 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.
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