- 1/4 cup [60 g] butter
- 1 onion, finely chopped
- 1/4 cup [35 g] all-purpose flour
- 1 tablespoon [15 mL] Dijon mustard
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- Pinch Cayenne pepper
- 2 [13 1/2-ounce / 385-mL each] cans evaporated milk [2%]
- 2 cups [450 g] shredded Old Cheddar cheese
- 3 cups [750 mL] boiled elbow macaroni noodles, still hot boiled into salted water until 'al dente' then drained
- 1 cup [250 mL] freshly made breadcrumbs
- 2 tablespoon [30 mL] freshly chopped parsley
- 2 tablespoon [30 g] freshly grated Parmesan cheese
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- Preheat oven to 350°F [180°C].
- Into a large heavy saucepan, melt butter over medium heat.
- Melt in chopped onion for 5 minutes, until really soft.
- Stir in flour, Dijon mustard, salt, pepper and Cayenne pepper.
- Cook, stirring, for 1 minute.
- Slowly whisk in evaporated milk.
- Bring to a boil over medium-high heat, whisking.
- Lower heat to medium-low.
- Simmer for 3 minutes, stirring.
- Remove from heat; leave to cool for 5 minutes, stirring once or twice.
- Stir in shredded Old Cheddar cheese until melted and sauce is smooth.
- Stir in drained macaroni noodles, until well combined.
- Pour into a buttered 10-cup [2.5-L] casserole.
- Into a small bowl, combine freshly made breadcrumbs, chopped parsley and grated Parmesan cheese.
- Evenly sprinkle mixture over macaroni.
- Bake into preheated oven for 30 to 35 minutes, until bubbly and golden brown.
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