Description
A classic homemade macaroni and cheese recipe featuring a creamy, cheesy sauce made from a blend of cheddar, jack, and fontina cheeses. The dish is baked to perfection with a golden cheesy topping, delivering a rich, comforting meal perfect for family dinners.
Ingredients
Scale
Pasta
- 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: Bring a large pot of water to a boil and cook the macaroni until very firm, almost undercooked. Drain thoroughly to remove all water and set aside.
- Beat the egg: In a small bowl, beat the egg until smooth and set aside for later incorporation.
- Make the roux and sauce: Melt the butter in a large pot over medium-low heat. Sprinkle in the flour and whisk constantly for about 5 minutes, ensuring the mixture does not burn. Slowly pour in the whole milk while whisking, then add the dry mustard. Continue cooking and whisking for another 5 minutes until the sauce thickens significantly, then reduce heat to low.
- Temper the egg: Take about 1/4 cup of the hot cheese sauce and slowly add it to the beaten egg, whisking continuously to prevent the egg from cooking or curdling. Once combined, pour this egg mixture back into the main pot of sauce, stirring constantly to keep the sauce smooth.
- Add cheese and seasonings: Stir in the grated cheese until fully melted and smooth. Season with kosher salt, seasoned salt, ground black pepper, and optional spices such as cayenne pepper, paprika, or thyme. Taste the sauce and adjust seasoning to ensure it is well-flavored and not under-salted.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly.
- Bake: Preheat the oven to 350°F (175°C). Butter a baking dish and pour in the macaroni and cheese mixture. Top with extra grated cheese for a delicious crust. Bake uncovered for 20 to 25 minutes until the top is golden and bubbly.
- Serve: Remove from the oven and allow to cool slightly before serving warm for a comforting and satisfying meal.
Notes
- Cook the macaroni until very firm as it will continue to cook in the sauce and oven, preventing mushiness.
- Constantly whisk the roux and sauce to avoid burning and lumps for a smooth texture.
- Tempering the egg with hot sauce prevents the egg from scrambling when added to the mixture.
- Adjust seasonings carefully; macaroni and cheese benefits from a well-seasoned sauce to enhance flavors.
- Optional spices like cayenne, paprika, or thyme can add a subtle kick or herbaceous note to the dish.
- Using a mixture of cheeses such as cheddar, jack, and fontina provides depth of flavor and creaminess in the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg
