There’s nothing like making classic dishes from scratch, especially when the kids can get involved in the kitchen, like our own momstown Junior Chefs! We love this classic mac and cheese in a baked casserole for a quick dinner and left overs for school lunches! Comfort food at it’s best!
Preparation Time:
Cooking Time:
Yield:
Description:
Ingredients:
3 cups (750 mL) elbow macaroni, (about 450 g) (we love to use high fibre and protein pasta like Barilla Plus)
3 tbsp (45 mL) butter
3 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme
1/3 cup (75 mL) all-purpose flour
4 cups (1 L) milk
2 tbsp (30 mL) Dijon mustard
1/4 tsp (1 mL) grated nutmeg
1/4 tsp (1 mL) each salt and pepper
Pinch cayenne pepper
3 cups (375 mL) shredded cheese (any cheeses that your family loves!)
Topping:
1/2 cup (125 mL) panko bread crumbs
1/4 cup (60 mL) grated parmesan cheese
1 tbsp (15 mL) butter, diced and softened
Directions:
1. Boil saled water and cook pasta al dente (you want it to be a bit firm, as it will continue to cook when baked.
2. Drain pasta and set it aside.
3. In a saucepan, melt butter over medium heat and add garlic and thyme.
4. Whisk in flour and cook while you whisk for 2 minutes.
5. Add in milk slowly, while you whisk. It will thicken in about 6-7 minutes.
6. Add in mustard, nutmeg, salt, pepper and cayenne pepper, while you continue to whisk.
7. Stir in the cheese of your choice, until smooth.
8. Add in your drained pasta and stir to coat.
9. Pour into a lightly greased casserole (about 3L).
10. Create the topping in a separate bowl; panko crumbs, parmesan cheese and using fingers, rub in butter to make a mixture. Sprinkle over the pasta.
11. Bake at 400 F until sauce is bubbly and topping is golden, about 25 minutes. Let stand for 10 minutes before serving (sauce will thicken after you take it out, so don't worry if it is a little watery).
Adapted from Canadian Living.
What's your favourite comfort food?
