Macaroni and Cheese
This recipe guides you through making a classic, creamy macaroni and cheese from scratch. It involves cooking macaroni, preparing a rich béchamel-based cheese sauce with sharp Cheddar and a tempered egg, and combining it all for a comforting dish. An optional baking step creates a golden, bubbly top.
Equipment
- 1 Large Pot For cooking macaroni and preparing the sauce.
- 1 Whisk Essential for making a smooth roux and tempering the egg.
- 1 Small Bowl For beating the egg and tempering.
- 1 Box Grater For grating fresh sharp Cheddar cheese.
- 1 Baking Dish Optional, for baking the macaroni and cheese.
Ingredients
Main
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard more if desired
- 1 pound sharp Cheddar grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper paprika, thyme
- 1 pound thick-cut peppered bacon
- 3 yellow onions halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola
- Cooked sliders and/or macaroni and cheese for serving
Instructions
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. 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 eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Notes
Freshly grating sharp Cheddar cheese is paramount; pre-shredded varieties often contain anti-caking agents that can lead to a grainy texture and hinder a smooth melt. When preparing the roux, ensure you cook the flour and butter for at least two minutes, whisking constantly, to eliminate any raw flour taste. Tempering the egg is a critical step for a silky, lump-free sauce; slowly whisk a small amount of hot sauce into the beaten egg before fully incorporating it into the main pot. Always taste the sauce before combining with pasta and adjust seasoning as needed—do not undersalt!