Name: Macaroni and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) elbow macaroni; 3 tablespoons (45 ml) butter; 3 tablespoons (45 ml) unbleached all-purpose flour; 1/2 teaspoon (2.5 ml) paprika; 1/4 teaspoon (1 ml) dry mustard; 1 pinch ground nutmeg; 1 3/4 cups (430 ml) milk; 1 1/2 cups (375 ml) grated sharp cheddar (about 150 g); Salt and pepper; 5 slices bacon; 3 tablespoons (45 ml) butter; 1 1/2 cups (375 ml) of diced bread

Preparation

- In a large pot of salted boiling water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.
- In a large saucepan, melt the butter. Add the flour, paprika, mustard and nutmeg and continue cooking for 1 minute, stirring constantly. Slowly whisk in the milk. Bring to a boil, stirring constantly. Simmer for 2 minutes. Add the cheese and stir until melted. Season with salt and pepper. Add the macaroni and hot pepper sauce, stirring to coat. Adjust the seasoning. If necessary, thin with a small amount of milk.
Topping
- Meanwhile, fry the bacon in a skillet until crisp. Drain on paper towels. Crumble into small pieces.
- In a skillet, brown the diced bread in the butter and add the bacon.
- If serving as an appetizer, spoon the macaroni into ramekins or onion soup bowls. Top with bacon and croutons. Season with pepper.

Macaroni and Cheese

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Ingredients

Topping (optional)

Preparation

Topping

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