Description
A creamy, cheesy macaroni and cheese recipe that combines perfectly cooked macaroni with a rich, flavorful cheese sauce made from scratch. Baked to golden perfection, this comforting classic is great for family dinners and serves 6.
Ingredients
Scale
Macaroni
- 4 cups dried macaroni
Cheese Sauce
- 1 egg
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping tsp dry mustard, plus more to taste
- 1 lb cheese (such as cheddar, jack, and/or fontina), grated
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp seasoned salt, plus more to taste
- 1/2 tsp ground black pepper
- Cayenne pepper, paprika, and/or thyme (optional)
Instructions
- Cook the macaroni: Cook the macaroni in boiling water until very firm; it should be too firm to eat straight out of the pot. Drain well and set aside.
- Prepare the egg: Beat the egg in a small bowl until smooth and set aside.
- Make the roux and sauce base: Melt the salted butter in a large pot over medium-low heat. Sprinkle in the all-purpose flour and whisk constantly to combine. Cook the mixture for about 5 minutes without letting it burn, stirring continuously.
- Add milk and seasonings: Slowly pour in the whole milk while whisking to keep the sauce smooth. Add the dry mustard and continue whisking. Cook the sauce for 5 minutes until it thickens significantly, then reduce the heat to low.
- Temper the egg: Take 1/4 cup of the hot sauce and gradually whisk it into the beaten egg to temper it and prevent scrambling. Mix thoroughly to combine.
- Combine egg and sauce: Slowly pour the egg mixture back into the pot with the cheese sauce, whisking constantly to keep it smooth. Stir the sauce until fully combined.
- Add cheese and seasonings: Add the grated cheese to the sauce and stir until melted. Season with kosher salt, seasoned salt, ground black pepper, and optional cayenne pepper, paprika, or thyme. Taste the sauce and adjust seasoning as necessary, ensuring it’s well seasoned.
- Mix pasta with sauce: Pour the drained macaroni into the cheese sauce and stir to coat all the pasta evenly.
- Bake the macaroni and cheese: Transfer the macaroni and cheese to a buttered baking dish. Top with extra cheese. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until bubbly and golden on top.
- Serve: Remove from the oven and serve warm.
Notes
- Cook macaroni very firm as it will cook further in the oven.
- Whisk the roux mixture constantly to avoid burning the flour.
- Tempering the egg prevents it from scrambling in the hot sauce.
- Adjust the seasonings carefully to ensure a flavorful cheese sauce.
- Using a mix of cheeses like cheddar, jack, and fontina adds depth to the flavor.
- Optional spices like cayenne, paprika, and thyme can add subtle heat and aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 100 mg
