It’s an embarrassing truth that when I set out to make this dish, I was clueless about wholegrain mustard. I don’t want you to be wandering the isle at the grocery store and asking random strangers about wholegrain mustard, so I’m including a picture with this post. Once I found it, I was mentally slapping the palm of my hand to my forehead. Doh! Wholegrain mustard is mustard with whole mustard grains. So simple it’s embarrassing.
This recipe is going to give you a chance to throw away those disgusting cylindrical cans of ‘breadcrumbs’ in your kitchen cabinet and start making your own. There’s just no reason to buy breadcrumbs from the store; they’re remarkably easy to make on your own. Instructions are below.
Macaroni and Cheese
Serve with steamed broccoli
Ingredients
8 Ounces macaroni noodles
2 3/4 Ounce butter (Note: 1 Ounce = 2 Tbsp)
1 Onion, finely chopped
3 Tbsp plain (all-purpose) flour
2 Cups milk (regular or soy)
2 Tsp wholegrain mustard
9 Ounces sharp cheddar cheese, grated
1 Slice whole wheat bread, converted to breadcrumbs
Instructions
1) In rapidly boiling salted water, cook the pasta according to package directions until al dente. Preheat the oven to 350⁰ F and grease a casserole dish.
2) Meanwhile prepare the breadcrumbs: Toast one slice of whole wheat bread until lightly crispy. Let bread cool entirely (while bread is cooling you can chop and grate the other ingredients). Once bread has cooled, break it into large chunks and process in a food processor until desired consistency is achieved.
3) In a large saucepan over low heat, melt the butter and sauté the onion for 5 minutes, or until softened. Stir in the flour and cook for 1 minute or until pale and foaming. Remove the saucepan from heat then slowly stir in the milk. Return the saucepan to the heat and stir until the sauce boils and thickens. Reduce the heat and simmer for 2 minutes. Stir in the mustard and about three-quarters of the cheese. Season to taste.
4) Mix the pasta with the cheese sauce. Spoon into the prepared casserole dish and sprinkle the breadcrumbs and remaining cheese over the top. Bake for 15 minutes, or until golden brown and bubbling.
Recipe from Homestyle Vegetarian.
