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**

Add To

Nutrition Facts

Yield: Makes 8 cups

Approximate Nutrient Content per serving:

Calories: 225

Calories From Fat: 216

Total Fat: 24g

Cholesterol: 8g

Sodium: 250mg

Total Carbohydrates: 29mg

Protein: 10g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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