Dave's Eats

• 500 g 500 g macaroni

• 500 g 500 g macaroni

Cook pasta al dente.

• ²⁄₃ cup ²⁄₃ cup (151 g) butter

• ²⁄₃ cup ²⁄₃ cup (151 g) butter

Melt butter in saucepan.

• 5 cups 5 cups (1.2 kg) milk

• 5 cups 5 cups (1.2 kg) milk

Slowly add milk, ensuring that the consistency stays thick.

• 1 1 onion, finely diced
• 1 tsp 1 tsp (5 g) dijon mustard
• 600 g 600 g grated cheddar cheese
• ¹⁄₂ tsp ¹⁄₂ tsp (3 g) salt
• ¹⁄₄ tsp ¹⁄₄ tsp black pepper
• ¹⁄₈ tsp ¹⁄₈ tsp (0 g) nutmeg

• 1 1 onion, finely diced
• 1 tsp 1 tsp (5 g) dijon mustard
• 600 g 600 g grated cheddar cheese
• ¹⁄₂ tsp ¹⁄₂ tsp (3 g) salt
• ¹⁄₄ tsp ¹⁄₄ tsp black pepper
• ¹⁄₈ tsp ¹⁄₈ tsp (0 g) nutmeg

Stir in onion, cheese, mustard, nutmeg, salt, and pepper.

• ³⁄₄ cup ³⁄₄ cup (82 g) bread crumbs
• 2 Tbsp 2 Tbsp (28 g) butter, melted

• ³⁄₄ cup ³⁄₄ cup (82 g) bread crumbs
• 2 Tbsp 2 Tbsp (28 g) butter, melted

Toss butter and bread crumbs together and then sprinkle bread crumbs on top.

Bake at 375F for 30 minutes or until golden on top.

Bake at 375F for 30 minutes or until golden on top.

• ²⁄₃ cup ²⁄₃ cup (82 g) all-purpose flour

• ²⁄₃ cup ²⁄₃ cup (82 g) all-purpose flour

Add flour, stirring together to make a roux.

• 150 g 150 g grated cheddar cheese

• 150 g 150 g grated cheddar cheese

Sprinkle cheese on top.

Combine sauce with pasta.

Combine sauce with pasta.