Description

Craving a dish that’s the ultimate in cheesy, comforting goodness? Macaroni and Cheese, inspired by a classic recipe, delivers a creamy, sharp cheddar sauce over perfectly cooked pasta, with an optional baked finish for a golden top

Ingredients

Scale

Macaroni and Cheese

4 cups dried macaroni: The pasta base for the dish.
1 whole egg: Tempers the sauce for smoothness.
½ stick (4 tablespoons) unsalted butter: Builds a rich roux.
¼ cup all-purpose flour: Thickens the sauce.
2 ½ cups whole milk: Creates a creamy base.
2 heaping teaspoons dry mustard: Adds tangy depth.
1 pound sharp cheddar, grated (not pre-grated): The star for bold cheese flavor, plus extra for baking.
½ teaspoon kosher salt: Enhances flavor.
½ teaspoon seasoned salt: Adds savory complexity.
½ teaspoon ground black pepper: Provides mild spice.
Optional spices: Cayenne pepper, paprika, or thyme (to taste, about ¼-½ teaspoon each).

Macaroni and Cheese and Sliders Bar (Optional Toppings)

1 pound thick-cut peppered bacon: Crispy, savory topping.
3 yellow onions, halved and sliced: Caramelized for sweet depth.
3 tablespoons unsalted butter: For cooking onions.
8 ounces gorgonzola, crumbled: Adds bold, tangy flavor.

Why These Ingredients Matter

Macaroni: Holds the creamy sauce perfectly.
Cheddar and Roux: Create a smooth, cheesy sauce with a rich base.
Mustard: Enhances cheese flavor with a subtle tang.
Toppings: Bacon, onions, and gorgonzola elevate the dish for a fun, customizable bar.

Substitutions and Variations

Macaroni: Use elbow pasta, cavatappi, or shells; gluten-free pasta works too.
Cheddar: Swap with Gruyère, Monterey Jack, or a blend for different flavors.
Butter: Replace with plant-based butter for vegan.
Milk: Use half-and-half for richer sauce or plant-based milk for vegan.
Egg: Omit for a simpler sauce or use 2 tablespoons cream cheese for creaminess.
Flour: Use gluten-free 1:1 flour or 2 tablespoons cornstarch dissolved in cold water.
Vegan Option: Use plant-based butter, milk, and cheese; omit egg or use vegan egg substitute.
Gluten-Free: Use gluten-free pasta and flour; ensure seasonings are gluten-free.
Flavor Variations:
- Spicy Mac and Cheese: Add ½ teaspoon cayenne or 1 tablespoon hot sauce to the sauce.
- Herb Mac and Cheese: Mix in 1 teaspoon fresh thyme or rosemary.
- Truffle Mac and Cheese: Drizzle with 1 teaspoon truffle oil before serving.
- Broccoli Mac and Cheese: Stir in 2 cups steamed broccoli florets before baking.
- Bacon Mac and Cheese: Mix bacon into the sauce instead of serving separately.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 4 cups macaroni, 1 egg, 4 tablespoons butter, ¼ cup flour, 2 ½ cups milk, 2 teaspoons dry mustard, 1 pound grated cheddar, ½ teaspoon salt, ½ teaspoon seasoned salt, ½ teaspoon pepper, optional spices (cayenne, paprika, thyme); for sliders bar, 1 pound bacon, 3 onions, 3 tablespoons butter, 8 ounces gorgonzola.
Preheat the oven to 350°F (175°C) if baking.
Prepare a large pot for pasta and a buttered baking dish (e.g., 9×13-inch) if baking.

Tip: Grate cheese fresh for better melting; pre-grated cheese may have anti-caking agents.

Step 2: Cook the Macaroni

Cook 4 cups macaroni in a large pot of boiling, salted water until slightly firm (al dente), about 6-8 minutes.
Drain and set aside.

Tip: Don’t overcook pasta; it will soften further in the sauce or oven.

Step 3: Make the Cheese Sauce

In a small bowl, beat 1 egg.
In the same large pot, melt 4 tablespoons butter over medium-low heat.
Sprinkle in ¼ cup flour and whisk constantly for 2 minutes to form a roux (don’t let it burn).
Pour in 2 ½ cups whole milk and add 2 heaping teaspoons dry mustard; whisk until smooth.
Cook until very thick, about 5 minutes, stirring occasionally.
Reduce heat to low.
Take ¼ cup of the sauce and slowly pour into the beaten egg, whisking constantly to temper (avoid cooking the egg).
Pour the tempered egg mixture back into the pot, whisking until smooth.
Add 1 pound grated sharp cheddar and stir until melted.
Add ½ teaspoon kosher salt, ½ teaspoon seasoned salt, ½ teaspoon black pepper, and optional spices (e.g., ¼ teaspoon cayenne, paprika, or thyme).
Taste and adjust seasonings, adding more salt or seasoned salt if needed.

Tip: Whisk constantly to prevent lumps; temper egg slowly to avoid scrambling.

Step 4: Combine and Serve or Bake

Add drained macaroni to the cheese sauce and stir to combine.
Serve immediately for a creamy stovetop version, about 1 cup per serving.
For baked version: Pour into a buttered baking dish, top with extra grated cheddar (about ½ cup), and bake at 350°F for 20-25 minutes until bubbly and golden.

Tip: Stir gently to coat pasta evenly; add extra cheese generously for a crispy baked top.

Step 5: Prepare Optional Sliders Bar Toppings

Bacon: Fry 1 pound thick-cut peppered bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove, drain, and cut into bite-sized pieces.
Caramelized Onions: In a separate pan, melt 3 tablespoons butter over low heat. Add 3 sliced yellow onions and cook for 20-30 minutes, stirring occasionally, until caramelized.
Gorgonzola: Crumble 8 ounces gorgonzola with a fork.
Serve toppings in separate bowls alongside macaroni and cheese or sliders.

Tip: Cook onions low and slow for sweet caramelization; crumble gorgonzola finely for easy sprinkling.

Step 6: Serve

Serve macaroni and cheese hot, with toppings on the side for customization.
Pair with sliders, a green salad, or holiday sides like green bean casserole.

Tip: Offer small bowls or spoons for toppings to create a fun, interactive dining experience.