EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- Casserole
- Wire Whip
- Wooden Spoon or High Temp Rubber Spatula
- Fine mesh strainer
INGREDIENTS:
- 1/4 cup butter 50 ml
- 2 tbsp onion, minced 25 ml
- 1 clove garlic, minced 1
- 1/4 cup flour 50 ml
- 1 tsp dry mustard 5 ml
- 1 tsp salt 5 ml
- 1/4 tsp pepper 1 ml
- 2 cups milk 500 ml
- 2 cups Cheddar cheese, grated 500 ml
- 1/3 cup fresh bread crumbs 75 ml
- 1 tsp paprika 5 ml
- 8 oz. macaroni, cooked and drained 250 g
PROCEDURE:
- In a 4-cup (1 L) glass measuring cup, melt butter at P7 50 seconds.
- Add onion and garlic, cook at P7 1 minute.
- Stir in flour, mustard, salt and pepper.
- Gradually add milk.
- Cook at P7 3 minutes, stirring once.
- Continue cooking at P4 3 - 4 minutes, or until sauce thickens.
- Stir in Cheddar cheese.
- Stir sauce into macaroni, in an 8 cup (2 L) casserole.
- Top with bread crumbs and paprika.
- Cover with waxed paper.
- Cook at P6 7 - 9 minutes.
- Variation:
- Use 1/2 cup (125 ml) of tomato sauce for 1/4 cup (50 ml) milk and 1/8 tsp (0.5 ml) basil for dry mustard.