Macaroni 'n' Three Cheeses
| 2 cups (500 ml) |
elbow macaroni |
1/2 tsp (2 ml) |
dry mustard |
| 5 tbsp (75 ml) |
butter, divided |
2 cups (500 ml) |
milk |
| 1/4 cup (50 ml) |
chopped green onions |
1 tbsp (15 ml) |
chopped parsley |
| 3 ½ cups (875 ml) |
Thornloe Gourmet Shred |
1 cup (250 ml) |
fresh bread-crumbs |
| 1/4 cup (50 ml) |
all-purpose flour |
|
Salt and pepper |
Preheat oven to 350 °F (180 °C).
In large saucepan, cook macaroni according to package directions; drain. In large saucepan, melt 4 tbsp (60 ml) of the butter. Sauté onion until tender. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
Remove from heat. Add Thornloe Gourmet Shred cheese and stir until cheese is melted. (Return to low heat if necessary to melt all of the cheese.) Fold in macaroni and parsley. Add salt and pepper to taste. Spoon mixture into 2 qt (2 L) shallow rectangular casserole.
Melt remaining 1 tbsp (15 ml) butter; toss with bread-crumbs. Sprinkle over casserole. Bake 20 minutes or until heated through.
