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Cheesy Macaroni and Cheese

Made with Happy Valley Shredded Cheddar Cheese.

Cheesy Macaroni and Cheese


  • 230 grams pasta traditional elbow macaroni
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt and freshly ground pepper
  • 1 level teaspoon Dijon mustard (resist the urge to use a heaping spoonful…a little goes a long way)
  • 2 cups milk (I use non-fat but 2% or whole are fine also.)
  • 2 cups (230 grams) HAPPY VALLEY Shredded Cheddar Cheese



  1. Preheat oven to 350 degrees F.
  2. First, make the topping by tossing the bread crumbs with the melted butter in a medium bowl. Then mix in the HAPPY VALLEY Cheese. Set aside.
  3. Cook the pasta according to the package directions, drain and cover.
  4. While the pasta is cooking, melt the butter in a large saucepan and blend in the flour, salt and pepper. Cook until the mixture is bubbly, and then gradually add the milk, stirring while adding. Stir in the Dijon.
  5. Over medium heat, cook and stir until the sauce boils, and then simmer for one minute, stirring constantly.
  6. Reduce the heat to low, add the HAPPY VALLEY Cheese, and stir until just melted.
  7. Add the pasta to the HAPPY VALLEY Cheese mixture and toss lightly to coat. Pour into a 9-inch square baking dish (see note), and then sprinkle with the topping.
  8. Bake for 20-25 minutes or until the cheese is bubbly and the topping is lightly golden.