Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Classic Macaroni and Cheese Recipe

4.8 from 145 reviews
  • Author: Jessica
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This classic homemade Macaroni and Cheese recipe features perfectly cooked macaroni enveloped in a creamy, cheesy sauce made with a blend of cheddar, jack, and/or fontina cheeses. The sauce is thickened with a roux of butter and flour, enriched by an egg for extra creaminess, and brightened with dry mustard and seasonings. After combining the macaroni with the sauce, it is baked until bubbly and golden on top, making it an irresistible comfort food perfect for family dinners.

Ingredients

Scale

Pasta

  • 4 cups dried macaroni

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: Cook the macaroni until it is very firm, almost too firm to eat right out of the pot. Drain and set aside.
  2. Prepare the roux: Beat the egg in a small bowl. In a large pot, melt the butter over medium-low heat and sprinkle in the flour. Whisk constantly and cook the mixture for 5 minutes, making sure it does not burn.
  3. Make the sauce: Slowly pour in the milk and add the dry mustard while whisking until the mixture is smooth. Cook for 5 minutes until the sauce becomes very thick. Reduce the heat to low.
  4. Temper the egg: Take 1/4 cup of the hot sauce and slowly pour it into the beaten egg, whisking constantly to prevent the egg from cooking. Whisk the mixture until smooth.
  5. Combine egg and sauce: Pour the egg mixture back into the pot with the sauce, whisking constantly until fully incorporated and smooth.
  6. Add cheese and seasonings: Stir in the grated cheese until melted and smooth. Add kosher salt, seasoned salt, black pepper, and any optional cayenne, paprika, or thyme. Taste and adjust salt and seasonings as needed to avoid under-salting.
  7. Combine pasta and sauce: Add the drained macaroni to the cheese sauce and stir well to coat evenly.
  8. Bake the macaroni and cheese: Pour the mixture into a buttered baking dish, top with extra cheese if desired, and bake at 350°F (175°C) for 20 to 25 minutes until bubbly and golden on top.
  9. Serve: Remove from the oven and serve hot.

Notes

  • Cook the macaroni very firm; it will continue to cook in the oven.
  • Whisk constantly when making the roux and sauce to prevent burning and clumping.
  • Tempering the egg is crucial to avoid scrambling it in the hot sauce.
  • Adjust seasoning carefully to ensure the cheese sauce is well balanced and flavorful.
  • Use a blend of cheeses like cheddar, jack, and fontina for depth and creaminess.
  • Optional spices like cayenne, paprika, or thyme can add subtle layers of flavor.
  • Butter the baking dish to prevent sticking and aid browning on the crust.
  • Leftovers can be refrigerated and reheated; the sauce may thicken up, so add a splash of milk when reheating if necessary.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 90mg

Find it online: https://jessicasrecipes.com/homemade-classic-macaroni-and-cheese-recipe/