Delicious Macaroni and Cheese
Add to CollectionThis tasty comfort-food fave might just be easier than the box variety! Experiment with different cheeses like Gouda, Gruyere, Pepper Jack, or white Cheddar. Or mix a few different varieties for delicious flavor combinations.
Equipment
- Medium Saucepan
- Whisk
- 9x13 Baking Dish or Large Cast-Iron Skillet
Ingredients
- 4 cups elbow macaroni noodles * follow the pkg directions to cook
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup shredded sharp Cheddar cheese * or use your favorite
- 1 cup shredded cheese * your choice - mix it up!
- 1 cup additional shredded cheese
- 5 tbsp butter
- 4 tbsp all-purpose flour
- 1 large egg, beaten
- 2½ cups 2% or whole milk
- Kosher salt, to taste
- black pepper, to taste
- cayenne pepper, to taste *optional
- 1½ tsp dry mustard
- paprika * optional
- Panko bread crumbs * optional
Instructions
- Preheat oven to 350° F.
- Cook the macaroni noodles per package instructions for a firm noodle, drain the water, and then set aside.
- In a medium-sized saucepan, melt 4 tbsps butter (save 1 tbsp to the side) over low to medium heat. When your butter has melted and starts to foam, add onions and cook until softened. Then stir in garlic until fragrant. Add one more tbsp of butter to the saucepan. Once it melts, whisk in the flour. Continue to whisk for about a minute or two, or until it thickens slightly.
- Whisk in the milk, slowly, add in the dry mustard, and continue to blend until your mixture is smooth and thick, stirring continuously over low heat. Then reduce the heat to a simmer.
- When you've reached the boiling point, reduce the heat to medium-low and simmer. Continue to whisk for about 6-9 minutes, or until it thickens.
- Remove your saucepan from the heat.
- Slowly whisk in a beaten egg.
- Add all but ¼ cup shredded cheese to the saucepan, continuing to stir, until it's completely melted. Set aside the ¼ cup of cheese for the topping.
- Sprinkle with salt, pepper, and cayenne pepper, to taste.
- Add your cooked macaroni noodles to your cheese mixture. Mix well until every noodle is covered in cheesy goodness!
- * If your sauce is a little too thick, slowly add extra milk (about 1 tbsp at a time) until you've reached your desired consistency.
- Transfer the macaroni and cheese to a buttered 9x13 baking dish, sprinkle the remaining shredded cheese over the top and sprinkle with a bread crumb mixture (1 cup Panko bread crumbs, 2 tbsp paprika, and 1½ tbsp black pepper - mix well) and bake for 25 minutes at 350° F.
Notes
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