We are big mac and cheese fans here. I think it runs in my family, as a kind of genetic trait that will inevitably pop up in generations of Broaddus/Roe/Lewises to come. One of my cousins (you know who you are) has dedicated a significant portion of her life to searching for the best mac and cheese on the planet. This is serious business. All that to say, we don't take mac and cheese recipes lightly and extensive research was conducted to ensure maximum deliciousness results from the below recipe.
The secret is simple: it's all in the cheese and the rue. Choosing a quality cheese is key for making sure your mac has enough savory flavor. Use this simple method below (adapted from Southern Living and Pioneer Woman) as a dish - or a starting point - for making an awesome creation. Think: diced ham, green chiles, shallots, bacon, broccoli. Your choice completely.
You'll notice we baked our mac and cheese at the last step - this is certainly not required. It is a good idea to bake it if you won't be serving it immediately. It also makes it very easy to transport and would make a fantastic delivery meal for a friend who has a new baby or needs some extra TLC. If you choose not to bake, then you can serve a creamy rich portion to your guests right when you finish stirring in the cheese.
Ingredients
4 C macaroni noodles (cooked till just before al dente)
1 egg, beaten
1/2 C butter
1/4 C flour
2 1/2 C whole milk
2 tsp dry mustard (I did not use and it was totally fine)
1 lb cheddar cheese (we used Australian cheddar - OH so good)
1/2 tsp salt
1/2 seasoned salt (I did not use, totally fine)
1 tsp pepper
Directions
If you're like me, measuring out your ingredients before you start makes cooking much easier, and even more fun! Sometimes I forget an ingredient or step here or there, so this step ensures I do everything to the T.
Preheat oven to 350 and butter a 9 x 13 baking dish.
Cook and drain the macaroni. Set aside.
Beat egg in separate bowl.
In dutch oven, melt butter and add flour; whisk together (medium-low heat) for five minutes. Whisk constantly so it doesn't burn.
Add the milk.
Add mustard (if you're using) and whisk until thick (5 minutes).
Turn heat to low and temper the egg (add some of the hot butter/milk to the egg and stir to bring it up to temperature... we're not making scrambled egg mac and cheese, silly).
Pour egg into dutch oven with other sauce and stir.
Add cheese, reserving 1/2 C and stir till melty melty.
Add S&P. Taste test and correct as needed.
Add cooked macaroni.
Now you have two choices:
A - Serve immediately.
B - Spread in buttered baking dish and pop in the oven (add remaining cheese on top, obvi).
If you choose B, bake for 20ish minutes until top cheese is bubbly and delicious. Option B allows you time to prep other parts of the dinner/clean your house/round up the kids/set the table. Option A allows you to tame the masses immediately!
Good luck!
My little helper fell asleep on me!
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