- 5 min
- 40 min
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.