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Mustard Macaroni and Cheese


"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)."
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1 h 5 m servings 455 cals
Original recipe yields 4 servings

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  1. Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. 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.
  5. 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.
  6. Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
  7. Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

Nutrition Facts

Per Serving: 455 calories; 16.6 g fat; 52.9 g carbohydrates; 22.3 g protein; 55 mg cholesterol; 582 mg sodium. Full nutrition

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The combo of flavors in this was excellent. I did find it needed more cheese and ended up using 8 ounces instead of 4. On that note, I didn't see the point of using both grated and cubed cheese ...