Classic Macaroni and Cheese
A rich and creamy homemade macaroni and cheese recipe that's easy to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups dried macaroni
- 1 each 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 (cheddar, jack, and/or fontina), grated
- 1/2 tsp. kosher salt more to taste
- 1/2 tsp. seasoned salt more to taste
- 1/2 tsp. ground black pepper
- Cayenne pepper, paprika, and/or thyme optional
Instructions
Preparation
- Cook the macaroni until very firm, then drain and set aside.
- Beat the egg in a small bowl.
Making the Sauce
- In a large pot, melt the butter over medium-low heat and sprinkle in the flour.
- Whisk constantly and cook for 5 minutes, ensuring it does not burn.
- Slowly pour in the milk and add the dry mustard while whisking until smooth.
- Cook for 5 minutes until the sauce thickens.
- Reduce heat to low, take 1/4 cup of the hot sauce and pour it into the beaten egg while whisking to prevent cooking.
- Whisk until smooth and then pour back into the pot, whisking constantly.
- Stir in the grated cheese until melted and smooth.
- Add kosher salt, seasoned salt, black pepper, and optional spices; adjust to taste.
Combining and Baking
- Add the drained macaroni to the cheese sauce and stir well.
- Pour the mixture into a buttered baking dish, top with extra cheese if desired.
- Bake at 350°F (175°C) for 20 to 25 minutes until bubbly and golden.
- Remove from oven and serve hot.
Notes
Pairs well with a green salad or grilled chicken. Store leftovers in an airtight container for up to three days. Can also freeze in portions for up to three months.