Ingredients
- 1 (400 gms.) Fiesta Elbow Macaroni
- 1-½ cups Butterfresh Margarine, reserving 2 tbsps. for bread crumbs
- 6 tbsps. flour
- ½ onion, med. thinly sliced
- 1 bayleaf
- 1 tsp. thyme
- 9 black peppercorns
- 4 (185 ml.) packs Selecta Moo Full Cream Milk
- 1 tsp. salt
- 1 tsp. black pepper, freshly ground
- pinch of nutmeg
- 3-½ cups cheddar cheese, finely shredded
- 1-¼ cups coarse breadcrumbs
Instructions
- Cook White King Fiesta Elbow Macaroni according to package directions; drain well and set aside.
- Heat the oven to 375ºF and slightly grease a 9 x 13″ -baking dish.
- Melt and butter in a heavy, medium saucepan over medium heat.
- Add the flour, onion, bayleaf, thyme and peppercorns; cook over medium-low heat for 2 to 3 minutes, stirring constantly.
- Slowly whisk the milk into the roux until thoroughly combined.
- Increase the heat to medium-high; whisk constantly until the mixture boils.
- Simmer for 3 to 4 minutes, stirring constantly, until thickened.
- Reduce heat and continue simmering for about 10 minutes, stirring constantly until desired consistency is achieved.
- Strain the sauce into a large bowl, removing the onion, herbs and peppercorns.
- Add the salt, pepper, nutmeg an shredded cheese, stirring until the cheese is melted.
- Toss the pasta with the cheese sauce and pour the mixture into the baking dish.
- Toss the breadcrumbs with the melted butter and spread over the casserole.
- Bake until sizzling and top is lightly browned (cover with foil if the top browns too quickly) for about 40 minutes.
- Serve when set and cold. Best accompanied with a bowl of garden salad.
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Do you have a better Classic Mac Cheese recipe?
