Here’s a recipe I’ve used a couple of times. It uses mustard but I’m not quite sure whether they meant prepared or dry; I’ve used the former.
225g (7 oz) macaroni
80g (2 3/4 oz) butter
1 onion, finely chopped (← I think this could be optional)
3 tablespoons plain flour
2 cups (500ml/16 fl oz) milk
2 teaspoons wholegrain mustard (← I assume they meant brown mustard, but I wonder if they meant mustard seeds)
250g (8 oz) cheddar, grated
30g (1 oz) breadcrumbs
- Cook pasta and drain. Preheat oven to 180°C (250°F/Gas 4) and grease a casserole.
- Melt butter in a large pan over low heat. Cook onion for 5 mins. or until softened. Stir in flour and cook for 1 min., or until pale and foaming. Remove from heat and gradually stir in milk. Return to heat and stir until sauce boils and thickens. Reduce heat and simmer for 2 mins. Stir in mustard and about 3/4 of the cheese. Season to taste.
- Mix the pasta with the cheese sauce. Spoon into the casserole and sprinkle breadcrumbs and remaining cheese on the top. Bake for 15 mins. or until golden brown and bubbling.
(From The Complete Cookbook, Murdoch Books (that Murdoch, I guess? It’s Australian), 2002. I bought it on sale at a Barnes & Noble. It’s the size of a phone book and heavier than a dictionary.)
What I really want to make is the mac & cheese I had in Texas. That version used smoked gouda and chipotle in the sauce. I’m thinking andouille sausage would be a good addition.
