Description
This creamy and comforting macaroni and cheese recipe features perfectly cooked macaroni enveloped in a smooth, cheesy sauce made with a blend of cheddar, jack, and fontina cheeses. Enhanced with dry mustard and a touch of seasoning, this classic family-friendly dish is baked to bubbly perfection, making it a beloved favorite for any occasion.
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 teaspoons dry mustard, plus more to taste
- 1 pound cheese (such as cheddar, jack, and/or fontina), grated
- 1/2 teaspoon kosher salt, more to taste
- 1/2 teaspoon seasoned salt, plus more to taste
- 1/2 teaspoon ground black pepper
- Cayenne pepper, paprika, and/or thyme (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the dried macaroni and cook until very firm—too firm to eat right out of the pot. This ensures the pasta doesn’t overcook when baked. Drain the macaroni well and set aside.
- Beat the egg: In a small bowl, beat the egg thoroughly and set aside for later use.
- Make the roux and sauce: Melt the salted butter in a large pot over medium-low heat. Sprinkle in the all-purpose flour and whisk continuously for about 5 minutes, making sure the mixture does not burn. Slowly pour in the whole milk while whisking to create a smooth sauce. Add the dry mustard and continue cooking for 5 minutes until the sauce thickens and coats the back of a spoon. Reduce heat to low.
- Temper the egg: Take 1/4 cup of the hot cheese sauce and slowly whisk it into the beaten egg, stirring constantly to prevent the egg from curdling. Once combined, pour the egg mixture back into the pot with the cheese sauce, whisking constantly to keep it smooth.
- Add cheese and seasonings: Stir in the grated cheese until melted and smoothly incorporated. Season the sauce with kosher salt, seasoned salt, ground black pepper, and optional cayenne pepper, paprika, and/or thyme. Taste and adjust salt and seasoning as needed—do not under-salt.
- Combine macaroni and sauce: Pour the drained macaroni into the pot with the cheese sauce. Stir gently until all the pasta is evenly coated.
- Bake the macaroni and cheese: Preheat the oven to 350°F (175°C). Butter a baking dish and pour the macaroni and cheese mixture into it. Top with extra cheese as desired. Bake for 20 to 25 minutes until bubbly and golden on top.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy this gooey, cheesy comfort dish with family and friends.
Notes
- Use a blend of cheeses like cheddar, jack, and fontina for a rich and balanced flavor.
- Cooking the macaroni very firm prevents it from becoming mushy after baking.
- Whisk continuously while making the roux and adding milk to avoid lumps and burning.
- Tempering the egg with sauce is crucial to prevent scrambling.
- Adjust seasoning according to taste; do not under-salt for the best flavor.
- Top with extra cheese for a golden, bubbly crust.
- This recipe yields a comforting, family-friendly dish perfect for weeknight dinners or special occasions.
Nutrition
- Serving Size: 1 serving
- Calories: 727
- Sugar: 7 g
- Sodium: 628 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 132 mg
