Mac and Cheese

J. and I hosted Easter this past weekend for our families. I always like to take events like the holidays or a party to try out new recipes. While I consider mac and cheese one of the best comfort foods out there, it was something I have actually never made from scratch. Easter seemed as good a time as any to give one of my favorites a try.

Mac and Cheese

  • 4 cups macaroni pasta
  • 1 egg
  • 1/2 stick (4 tablespoons) butter
  • 1/4 cup flour
  • 2 1/2 cups whole milk
  • 2 tsp dry mustard
  • 1 pound extra sharp Cheddar, grated
  • Salt
  • Seasoned salt
  • Pepper

Cook the macaroni following the directions on the box. Drain and set aside.

In a large pot, melt the butter and slowly add in the flour, whisking together to thicken. Pour in the milk, add the mustard and stir together. Cook until the sauce begins to heavily thicken.

In a small bowl, beat the egg. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly (otherwise you’ll can cook the eggs!) Then pour the egg mixture into the sauce and stir until smooth. Add in the cheese and little at a time and stir to melt. Add salt,  seasoned salt and pepper to taste.

Pour in the drained, cooked macaroni and stir to combine. Either serve immediately (while it’s still very creamy) or pour into a baking dish, top with extra cheese and bake (at 350 F) for about 20 minutes.

Comfort food at its finest! I’ll never go back to boxed or frozen mac and cheese ever again.

Until next time!


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