Description
A classic, creamy macaroni and cheese recipe featuring a rich cheese sauce made from a blend of sharp cheddar, jack, and fontina cheeses, combined with a perfectly cooked al dente macaroni, baked to golden perfection. This comforting dish is seasoned with dry mustard, a touch of cayenne, and aromatic spices, making it a flavorful staple perfect for family dinners or gatherings.
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 in boiling water until very firm, ensuring it remains too firm to eat right out of the pot. Drain thoroughly to remove all excess water.
- Beat Egg: In a small bowl, beat the egg until smooth and set aside for later incorporation into the sauce.
- Make Roux and Sauce Base: Melt the salted butter in a large pot over medium-low heat. Sprinkle in the flour and whisk continuously for about 5 minutes, taking care not to let the mixture burn. Gradually pour in the whole milk while whisking to create a smooth sauce. Add the dry mustard and continue cooking for another 5 minutes until the sauce thickens considerably. Reduce heat to low.
- Temper Egg: Slowly add 1/4 cup of the hot sauce to the beaten egg while whisking constantly to prevent the egg from curdling. Whisk this mixture until smooth and well combined.
- Combine Egg and Sauce: Pour the egg mixture back into the pot with the thickened sauce, whisking continuously for an even and creamy consistency.
- Add Cheese and Seasonings: Stir in the grated cheese until fully melted and incorporated. Season the sauce with kosher salt, seasoned salt, ground black pepper, and any optional spices such as cayenne pepper, paprika, or thyme. Adjust seasoning to taste, ensuring the sauce is well-seasoned and flavorful.
- Combine Pasta and Sauce: Add the drained cooked macaroni to the cheese sauce and stir until the pasta is fully coated with the creamy cheese mixture.
- Bake: Preheat the oven to 350°F (175°C). Pour the macaroni and cheese into a buttered baking dish. Top with additional grated cheese. Bake in the oven for 20 to 25 minutes until the top is golden and bubbly. Serve hot.
Notes
- Be sure to cook the macaroni very firm to avoid mushy pasta after baking.
- Whisk constantly while making the roux to prevent burning and lumps.
- Tempering the egg with hot sauce is essential to avoid scrambled eggs in the sauce.
- Adjust dry mustard and salt gradually to balance flavor to your preference.
- Optional spices like cayenne, paprika, or thyme add a subtle depth and heat but are not necessary.
- Use a mix of cheeses for a more complex flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
