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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!
8 oz (250 g) elbow macaroni or small pasta shells (approx 2 cups/500 mL)
2 cups (500 mL) shredded Canadian old 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 or grainy mustard
1/4 tsp (1 mL) pepper
pinch ground nutmeg
hot pepper sauce (optional)
In a large pot of boiling salted water, cook pasta according to package directions until just tender but firm (al dente).
Meanwhile, combine cheese, milk, flour, mustard, pepper, and nutmeg with a whisk.
When pasta is ready, drain well and return to the pot. Add cheese mixture. Cook over medium heat, stirring constantly, for about 5 minutes 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.
Recipe adapted from and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca.
For the adventurous: Try grainy mustard instead of mustard powder/Dijon and add 1/4 tsp (1 mL) garlic powder.