Macaroni and Cheese
A classic baked macaroni and cheese with a thick, creamy cheese sauce and a melted cheese topping. The pasta is deliberately kept very firm during boiling so it can finish cooking in the oven without becoming soft or mushy. An egg enriches the sauce, while dry mustard adds a subtle tang that balances the richness.
Print Pin Servings: 6
Ingredients
- 4 cup dried macaroni
- 1 Egg
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 1/2 cup 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 until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
- Beat the egg in a small bowl.
- Melt the butter in a large pot and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. 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 egg. Whisk together till smooth.
- Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt, pepper, and other optional seasonings. Taste the sauce, adding more salt and seasoned salt as needed. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese, and bake at 350°F for 20 to 25 minutes, then serve.
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Recipe Notes
- Why keep the macaroni very firm?
Because the pasta cooks again after it goes into the oven. Starting with very firm macaroni helps it retain its texture during baking instead of becoming overly soft. - What does the egg do?
The egg adds richness and contributes to the smooth texture of the finished sauce. Adding some hot sauce to the beaten egg first brings its temperature up gradually, helping prevent it from scrambling when it goes into the pot. - Why use dry mustard?
Dry mustard provides acidity and a mild sharpness that cuts through the richness of the milk, butter, and cheese. The recipe calls for two heaping teaspoons, with the option to add more according to taste. - Which cheese works best?
The recipe allows for cheddar, jack, fontina, or a combination. Grating the cheese rather than relying on pre-shredded cheese can also help it melt smoothly. - How do you prevent a grainy cheese sauce?
Keep the heat controlled and incorporate the cheese carefully. Excessive heat can interfere with the smooth texture of a cheese sauce. - Can it be prepared ahead?
The assembled dish can be topped with cheese, covered with foil, and refrigerated unbaked for up to two days. Remove it from the refrigerator about 30 minutes before baking. It may require a few additional minutes in the oven. - How should leftovers be stored?
Keep leftover macaroni and cheese tightly covered or in an airtight container in the refrigerator for up to three days. Individual servings can be microwaved. For a larger amount, cover the baking dish with foil and heat at 350°F for 15 to 20 minutes, or until warmed through. - For a creamy result:
Avoid leaving the casserole in the oven longer than necessary. The goal is a melted, bubbly cheese topping with a creamy interior, so remove it once it reaches that stage.
