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creamy baked macaroni and cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 91 reviews
  • Author: Mia
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This classic Macaroni and Cheese recipe features al dente pasta baked in a rich, creamy cheese sauce made with a blend of cheddar, jack, and fontina cheeses. The sauce is enhanced with dry mustard for a subtle tang, seasoned with kosher and seasoned salt, and finished with optional spices like cayenne and paprika. Baked to golden perfection, this comforting dish serves six and is perfect for a hearty family meal.

Ingredients

Scale

Pasta

  • 4 cups dried macaroni

Cheese 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

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the dried macaroni and cook until very firm to the bite, almost undercooked, as it will bake later. Drain well and set aside.
  2. Prepare the egg: Beat the egg in a small bowl until smooth and set aside. This will later be tempered into the sauce to enrich it without scrambling.
  3. Make the roux: In a large pot, melt the salted butter over medium-low heat. Sprinkle in the all-purpose flour and whisk continuously for 5 minutes, ensuring it doesn’t burn. This cooks the flour and creates the base for the sauce.
  4. Add milk and mustard: Slowly pour in the whole milk while whisking to keep the mixture smooth. Add the dry mustard and continue cooking for 5 minutes over medium heat until the sauce thickens considerably. Then reduce heat to low to prevent burning.
  5. Temper the egg: Gradually add 1/4 cup of the hot sauce into the beaten egg while whisking constantly; this warms the egg and prevents scrambling when added to the main sauce.
  6. Combine egg and sauce: Slowly pour the tempered egg mixture back into the main sauce pot while stirring constantly. Stir until fully combined and smooth.
  7. Add cheese and seasonings: Stir in the grated cheese until melted. Add kosher salt, seasoned salt, ground black pepper, and any optional spices like cayenne, paprika, or thyme. Adjust seasoning to taste, ensuring the sauce is well-seasoned.
  8. Combine pasta and sauce: Fold the drained macaroni into the cheese sauce, mixing thoroughly to coat every piece of pasta evenly.
  9. Bake: Pour the macaroni and cheese mixture into a buttered baking dish. Top with extra cheese for a golden crust. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until bubbly and lightly browned on top.
  10. Serve: Remove from the oven and let it cool slightly before serving warm.

Notes

  • Cook the macaroni very firm since it will continue to cook in the oven.
  • Tempering the egg into the sauce prevents it from scrambling and ensures a smooth texture.
  • Adjust the type and amount of cheese to your preference for flavor variation.
  • Additional spices like cayenne or paprika can add a nice kick but are optional.
  • Use a buttered baking dish to prevent sticking and add flavor to the crust.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 5g
  • Sodium: 550mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 95mg

Find it online: https://mealsbymia.com/creamy-baked-macaroni-and-cheese-recipe/