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Macaroni and Cheese

Bubbling, golden and irresistible, this unique version of macaroni and cheese blends mellow cheddar, zesty mustard, and creamy leeks.

  • Cuisine type: Italian
  • Difficulty: medium
  • Budget: $$$$$
  • Macaroni and Cheese


  • - ¼ cup butter, divided
  • - 1 leek, trimmed and thinly sliced
  • - ¼ cup all-purpose flour
  • - 2 ½ cups milk
  • - 1 ½ cups shredded cheddar cheese
  • - 2 tbsp. Maille Dijon Originale mustard
  • - Salt and freshly ground black pepper
  • - 8 oz. elbow macaroni or small pasta, cooked and drained
  • - Finely chopped fresh parsley


  1. Preheat oven to 375°.
  2. Melt 1 tablespoon butter in medium skillet over medium heat and lightly sweat leeks, about 3 minutes.
  3. Melt remaining 3 tablespoons butter in medium saucepan over medium heat, then stir in flour. Cook, stirring constantly, 1 minute. Slowly stir in milk until mixture is thickened. Stir in cheese, Maille Dijon Originale mustard and season with salt and freshly ground black pepper. Stir in leeks and hot macaroni.
  4. Pour mixture into 1½-quart baking dish and bake 20 minutes or until bubbling and golden.

To serve

Garnish with parsley.

Chef’s tip

Serve with a few strips of bacon, thinly sliced and fried crisp.

Try this alternative to the Dijon Original Mustard

Prep Time:
20 minutes
Cooking Time:
20 minutes
4 people