Best Mustard Macaroni And Cheese Recipes

MUSTARD MACARONI AND CHEESE

Mustard Macaroni and Cheese image

Bubbling, golden, and irresistible, this macaroni cheese is topped with chunks of cheddar, leeks and crispy bacon. I found that recipe on a leaflet from Maille (one of the only Dijon mustard brands from the city of Dijon).

Provided by jane

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

½ (8 ounce) package Cheddar cheese, or to taste
4 slices back bacon
1 (8 ounce) package elbow macaroni
1 tablespoon butter
1 tablespoon all-purpose flour
1 pint milk
2 teaspoons Dijon mustard (such as Maille Dijon Originale®)
salt and freshly ground black pepper to taste
1 leek, trimmed and cut into thin rings

Steps:

Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 52.9 g, Cholesterol 54.9 mg, Fat 16.6 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 9.8 g, Sodium 582.4 mg, Sugar 7.9 g

MACARONI AND CHEESE WITH MUSTARD AND WORCESTERSHIRE

Macaroni and Cheese with Mustard and Worcestershire image

Provided by Gertrude Burnom

Categories Mustard Pasta Bake Christmas Kid-Friendly Back to School Dinner Lunch Casserole/Gratin Cheddar Family Reunion Party Potluck Noodle Bon Appétit Louisiana Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/2 pound small elbow macaroni (about 2 cups)
2 tablespoons (1/4 stick) butter
2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces)
2 5-ounce cans evaporated milk
3 large eggs
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in large bowl. Add butter and toss until melted. Mix in 2 cups cheddar cheese. Beat milk, eggs, mustard, Worcestershire sauce, and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni. Transfer to prepared dish; sprinkle remaining 1/2 cup cheddar cheese over.
Bake macaroni until golden on top and set in center, about 1 hour.