Ultimate Mac n' Cheese

Ultimate Mac n' Cheese

  • Enjoy a rich and creamy dish with old cheddar and Gruyere cheese.
  • Use All-Bran Buds cereal for a crisp, flavorful topping.
  • Heat milk with bay leaves before making the butter-flour sauce.
  • Layer tomato slices and cereal topping for color and crunch.
  • Check ingredient labels to ensure allergen safety and consistent results.

Make creamy, rich Mac n' Cheese with old cheddar and Gruyere. Prepare for 12 servings using elbow macaroni cooked just until al dente. Heat milk with bay leaves for aroma, then blend melted butter and flour for a thick sauce. Stir in the hot milk, cheese, salt, mustard, cayenne, and nutmeg until smooth. Mix with the macaroni and pour into a baking dish. Top with sliced tomatoes and a mix of melted butter and All-Bran Buds cereal. Bake at 375°F for 30 to 35 minutes until the top is golden and crisp. Sprinkle with parsley and serve right away. Always check ingredient labels for allergens, as results can change with different products.

Everyone needs Mac ‘N Cheese in their repertoire, and this one made with old cheddar and gruyere is as good as it gets.

PRINT

Where To Buy

SERVINGS

12 servings

Ingredients

  • 375 mL or 1 1/2 cupsAll-Bran Buds* cereal
  • 454 g or 1 lbelbow macaroni
  • 1L or 4 cupsmilk
  • 2Bay leaves
  • 125 mL or 1/2 cupbutter, divided
  • 125 mL or 1/2 cupall-purpose flour
  • 1 L or 4 cupsgrated Old Cheddar
  • 5 mL or 1 tspsea salt
  • 5 mL or 1 tspmustard powder
  • 1 mL or 1/4 tspcayenne
  • Pinchnutmeg
  • 2fresh tomatoes, sliced
  • 60 mL or 1/4 cupchopped fresh parsley
  • 500 ml or 2 cupsgrated Gruyere

All-Bran Buds® Cereal

Directions

1. Preheat the oven to 375°F (190°C). 2. Cook macaroni according to the directions on the package just until al dente, about 5 minutes. Drain well. 3. Meanwhile, heat the milk with the bay leaves in a small saucepan without bringing it to a boil. 4. Melt 90 ml (6 tbsp ) of the butter in a large pot and add the flour, whisking constantly to make a paste, about 1 minute. 5. Whisk in the hot milk and cook until thickened and smooth, about 2 minutes. 6. Remove from heat, stir in the Cheddar, Gruyere, salt, mustard cayenne pepper and nutmeg. Remove bay leaves. Add the cooked macaroni and stir well. Pour into a baking dish. 7. Slice the tomatoes and arrange on top. Melt the remaining butter. In a small bowl, drizzle butter over the All-Bran Buds* cereal and toss with a fork to combine. Spread over macaroni. Bake for 30 to 35 minutes, or until the sauce is bubbly and the topping is crisp. Sprinkle with parsley and serve. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg’s* products. Results with other products may vary.