Description
Classic homemade macaroni and cheese featuring a creamy cheese sauce made with a blend of cheddar, jack, and fontina cheeses, enriched with a touch of dry mustard and baked to perfection with a golden cheesy topping. This comforting dish yields 6 hearty servings and combines stovetop preparation with a finishing bake for ultimate creaminess and flavor.
Ingredients
Scale
Pasta
- 4 cups dried macaroni
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 Macaroni: Cook the macaroni until very firm, making sure it is too firm to eat right out of the pot. Drain the macaroni and set aside.
- Prepare the Roux: Beat the egg in a small bowl. Melt the butter in a large pot and sprinkle in the flour. Whisk the mixture constantly over medium-low heat for 5 minutes, ensuring it doesn’t burn, to create a smooth roux.
- Make the Sauce: Slowly pour in the milk and add dry mustard to the roux, whisking until smooth. Cook the sauce for 5 minutes over medium heat until it thickens significantly, then reduce the heat to low.
- Temper the Egg: Take 1/4 cup of the hot sauce and slowly pour it into the beaten egg, whisking continuously to prevent the egg from scrambling. Combine until smooth.
- Combine Sauce and Egg: Pour the tempered egg mixture back into the sauce while whisking constantly. Stir until fully combined and smooth.
- Add Cheese and Seasonings: Stir in the grated cheese until melted and smooth. Add kosher salt, seasoned salt, black pepper, and any optional spices like cayenne, paprika, or thyme. Adjust seasoning to taste, ensuring the sauce is well-seasoned and flavorful.
- Mix Macaroni and Sauce: Add the drained macaroni to the cheese sauce and stir to fully coat the pasta.
- Bake: Pour the macaroni and cheese into a buttered baking dish. Top with extra cheese for a golden crust. 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 let it cool slightly before serving to enjoy a creamy and comforting dish.
Notes
- Cook macaroni until very firm, as it will continue cooking in the sauce and oven.
- Whisk constantly when making the roux and sauce to prevent lumps and burning.
- Tempering the egg is crucial to avoid curdling and to achieve a creamy sauce.
- Do not under-salt; cheese sauces benefit from well-seasoned flavors.
- Optional spices like cayenne, paprika, or thyme add depth but can be omitted.
- Use a mix of cheeses for flavorful depth—cheddar for sharpness, fontina for creaminess, jack for mildness.
- Baking the casserole helps meld flavors and creates a delicious cheesy crust.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 450
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 90 mg
