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  • Prep
    5 min
  • Total
    40 min
  • Servings

Macaroni and Cheese


500 g (1 lb) dried macaroni 

80 ml (1/3 cup) Saputo salted butter 

60 ml (1/4 cup) all purpose flour

875 ml (3 1/2 cups) 3.25 % whole milk  

1 bay leaf

240 g (2 cups) Saputo Triple Cheddar shredded cheese 

Small pinch ground nutmeg

2.5 ml (1/2 tsp) dry mustard 

Salt and freshly ground pepper, to taste


Cook the macaroni according to the manufacturer's instructions. 

Melt the butter in a saucepan over medium heat. 

Add the flour and whisk to blend.

Cook, while whisking, for 1 minute. 

Whisk in the milk until smooth. 

Add the bay leaf, and nutmeg. 

When it comes to a boil, turn the heat down to low.

Remove from heat, and discard baby leaf.

Add Saputo Triple Cheddar cheese and dry mustard, and stir until cheese has melted.

Season to taste.