Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1570/
Homemade Macaroni and Cheese
Yield: Makes 8 cups
Ingredients
| 1 |
lb. |
Elbow Macaroni
|
|
|
| 1/4 |
cup |
(1/2 stick) Butter
|
|
|
| 1/4 |
cup |
flour
|
|
|
| 1 |
|
small clove garlic, minced
|
|
|
| 1 |
cup |
chicken broth
|
|
|
| 1 |
cup |
milk
|
|
|
| 2 |
cups |
Shredded Sharp Cheddar Cheese
|
|
|
| 1 |
teaspoon |
Dijon mustard
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1 |
cup |
Buttered Breadcrumbs*
|
|
|
| 4 |
slices |
bacon**
|
|
|
Directions:
1. Cook macaroni according to package directions; drain and return to cooking pot.
2. In medium saucepan over medium heat, melt butter. Stir in flour; cook 1 minute until smooth and lightly browned. Stir in garlic.
3. Add broth and milk. Bring mixture to boil, stirring, until sauce has thickened, 2 minutes.
4. Add cheese, mustard, salt and pepper; stir until cheese melts.
5. Pour sauce over macaroni; stir to coat evenly. Transfer to serving bowl. Top with breadcrumbs and butter.
*Buttered Breadcrumbs: In blender, grate white bread into crumbs. In skillet over medium heat, melt 1 1/2 Tbsp. butter. Add crumbs; stir until lightly browned and crisp.
**Cut bacon crosswise into 1/4 inch strips. In skillet over medium heat, cook until drippings are rendered and bacon is crisp, 7 minutes. Drain on paper towel.
Please note that some ingredients and brands may not be available in every store.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1570/