Macaroni and Cheese V2
A classic baked macaroni and cheese with a creamy cheddar sauce and a golden top. This version uses a roux and tempered egg for extra richness.
Ingredients
- 1/2 tsp ground black pepper
- 1 lb sharp Cheddar grated
- 2 tsp dry mustard
- 2 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 1/2 stick butter
- 1 egg
- 4 cup dried macaroni
- Salt
- Seasoned salt
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 0.61 mg
- Magnesium: 19.1 mg
- Phosphorus: 122 mg
- Potassium: 169 mg
- Zinc: 0.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 tsp ground black pepper
- 2 tsp dry mustard
- 2 1/2 cup whole milk
- 1/4 cup all-purpose flour
- 1/2 stick butter
- 1 egg
- 4 cup dried macaroni
- Salt
- Seasoned salt
Prepare
- Grate 1 lb sharp Cheddar
Let's Cook
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Step 1.
Preheat the oven to 350 degrees F. Butter a baking dish.
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Step 2.
Bring a large pot of salted water to a boil. Add the macaroni and cook until still slightly firm (al dente), about 6-7 minutes. Drain and set aside.
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Step 3.
In a small bowl, beat the egg and set aside.
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Step 4.
In a large pot, melt the butter over medium-low heat. Sprinkle in the flour and whisk constantly for about 2 minutes, until the mixture is bubbly and lightly golden, being careful not to let it burn.
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Step 5.
Pour in the milk and add the dry mustard. Whisk until smooth. Continue cooking over medium-low heat, whisking often, until the sauce is very thick, about 5 minutes.
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Step 6.
Reduce the heat to low. Take about 1/4 cup of the hot sauce and slowly pour it into the beaten egg, whisking constantly to temper the egg without scrambling it. Whisk until smooth.
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Step 7.
Pour the egg mixture back into the pot of sauce, whisking constantly. Stir until smooth.
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Step 8.
Add the grated sharp Cheddar cheese to the sauce and stir until completely melted and smooth.
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Step 9.
Season the sauce with 1/2 teaspoon salt, 1/2 teaspoon seasoned salt, and 1/2 teaspoon ground black pepper. Taste and adjust with more salt or seasoned salt if needed.
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Step 10.
Add the drained macaroni to the sauce and stir until well coated.
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Step 11.
Pour the macaroni and cheese mixture into the prepared buttered baking dish. Sprinkle extra grated cheese on top.
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Step 12.
Bake until bubbly and golden on top, 20 to 25 minutes. Let rest for a few minutes before serving.
Tips & variations
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https://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe-1952854 Macaroni and Cheese 349 Reviews Level: Easy Total: 55 min Prep: 15 min Cook: 40 min Yield: 6 servings Share This Recipe Ingredients Deselect All 4 cups dried macaroni 1 whole egg 1/2 stick (4 tablespoons) butter 1/4 cup all-purpose flour 2 1/2 cups whole milk 2 heaping teaspoons dry mustard (more if desired) 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking Salt Seasoned salt 1/2 teaspoon ground black pepper Optional spices: cayenne pepper, paprika, thyme Macaroni and Cheese and Sliders Bar: 1 pound thick-cut peppered bacon 3 yellow onions, halved and sliced 3 tablespoons butter 8 ounces gorgonzola Cooked sliders and/or macaroni and cheese, for serving Directions WATCH Watch how to make this recipe. Preheat the oven to 350 degrees F. Cook the macaroni until still slightly firm. Drain and set aside. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes. Macaroni and Cheese and Sliders Bar: Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.