I have made this several times since then for family events, social potlucks, and just for us to enjoy at home. If I’m making and taking this somewhere, I will usually bake it as directed and then put it on low in the slow cooker, just so that it can stay warm throughout the entire event. You don’t want to warm it up too much more than that, because you will over cook the noodles. The leftovers of this yummy dish are just as good reheated, which is uncommon for mac and cheese! Check out what they are saying about this recipe over at Group Recipes:
“Yum Yum, sounds very decadent!”
Decadent, delicious, mouthwatering, tasty… and super simple!
Ingredients
60g/2oz Land O’ Lakes butter
45g/1½ oz Plain Gold Medal Flour
450ml/1pt whole Milk
100g/3½oz Kraft Strong cheddar cheese – grated
60g/2oz Gouda cheese – grated
60g/2oz Mozzarella cheese
150g/5oz Parmesan cheese – grated
1tsp Dijon Mustard
Liberal splashes of Worcestershire Sauce – to taste
Handful of Toasted bread Crumbs – for topping
450g/1lb Macaroni – cooked and drained
Instructions
Preheat the oven to 200C/390F/Gas 6.
Melt the butter in a saucepan;
Add the flour and cook on a low heat for about three minutes, stirring continuously;
Add the milk, a little at a time, to the mixture, again stirring continuously to avoid lumps;
Once all the milk has been added, simmer for a few minutes to thicken slightly;
Add the mustard, cheddar, gouda, mozzarella, 100g of the parmesan and the Worcestershire sauce to taste, stirring continuously to mix and melt;
Taste for flavour and ensure satisfied;
Add the cooked pasta to the sauce and transfer the mixture to a large casserole/baking dish;
Top with bread crumbs, sprinkle over the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can skip the bread crumbs in you want.
Thanks again to Group Recipes for this tantalizing recipe.
