I’ve never met a kid that didn’t love macaroni and cheese. I know I loved the stuff as a kid. I used to beg my mom to make the scratch macaroni and cheese. It was basically my most favorite food, right up there with mashed potatoes, bananas and candy. I couldn’t get enough. This recipe is creamy, savory and definitely worth the time to make a homemade cheese sauce. In fact, I was shocked at how easy the cheese sauce was to make. I can almost guarantee the kids in your life, from 2 to 92, will love this recipe.
- 4 cups dried macaroni or shells
- 1 whole egg beaten
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2-1/2 cups whole milk
- 2 teaspoons dry mustard, more if desired
- 1 pound cheese of choice, grated
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon seasoned salt, more to taste
- 1/2 teaspoon ground black pepper
optional spices: cayenne pepper, paprika, thyme
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
3. In a small bowl, beat egg.
4. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
5. Pour egg mixture into sauce, whisking constantly. Stir until smooth. Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! Pour in drained, cooked macaroni and stir to combine.
6. Serve immediately or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.