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
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.
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.