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).

jane
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.

    Advertisement
  • 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

454.5 calories; protein 22.3g 45% DV; carbohydrates 52.9g 17% DV; fat 16.6g 26% DV; cholesterol 54.9mg 18% DV; sodium 582.4mg 23% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/23/2017
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 and used all shredded. The leek was a really nice addition. When you first pull it out of the oven it is a little loose so let it rest for 5 minutes before digging in. Read More
(2)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/23/2017
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 and used all shredded. The leek was a really nice addition. When you first pull it out of the oven it is a little loose so let it rest for 5 minutes before digging in. Read More
(2)
Rating: 4 stars
12/11/2018
Took longer to make sauce by quite a bit typical in my experience. I used chopped onions sautéed in butter rather than the leeks. I also added a bit of Marsala wine. Very good. Read More