Homemade Macaroni and Cheese

Yield:
Makes 8 cups

Ingredients:

  1. 1 lb. Elbow Macaroni
  2. 1/4 cup (1/2 stick) Butter
  3. 1/4 cup flour
  4. 1 small clove garlic, minced
  5. 1 cup chicken broth
  6. 1 cup milk
  7. 2 cups Shredded Sharp Cheddar Cheese
  8. 1 teaspoon Dijon mustard
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 1 cup Buttered Breadcrumbs*
  12. 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.


TDS 3