Macaroni & Cheese

Homemade mac & cheese is the ultimate comfort food. Here we add SchoolHouse Kitchen^® Horseradish-Dill Mustard to add a real kick to this staple. A favorite of every family—make double and freeze half for another day.

- ½-pound macaroni, cooked al dente & drained
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1 teaspoon salt
- Freshly ground pepper
- 2 cups extra-sharp cheddar cheese, grated
- 2 tablespoons SchoolHouse Kitchen^® Horseradish-Dill Mustard
- ¾ cup breadcrumbs

Preheat over to 350°F.

Make a roux by whisking flour into melted butter in a medium saucepan over medium-low heat. Cook gently for a few minutes. Add milk gradually, beating constantly until the sauce thickens. Add half of the cheddar cheese and the Horseradish-Dill Mustard to the sauce. Stir in the cooked pasta.

Place the macaroni and cheese mixture in a buttered baking dish. Cover with the remaining cup of cheddar cheese. Top with breadcrumbs and bake in the oven until bubbly and breadcrumbs are golden, about 30 minutes.

Serves 4 hungry people