I finally have it! The perfect macaroni and cheese recipe. It’s perfectly cheesy. Perfectly creamy. And, well, perfectly delicious.
Baked, I say, is always the way to go when it comes to mac and cheese (although I’ve tasted some yummy slow cooker versions too). It takes the dish to a whole new level, melting the sharp cheddar evenly throughout the noodles and creating a golden crust of cheesy goodness on top.
My version also features ground mustard, a spice that gives the flavor a warm, tangy boost. Milk and an egg help create a thick and creamy sauce that complements the cheese and just melts in your mouth. Overall, this is my ultimate comfort food. Surprising since I have such a sweet tooth. Those who know me may think it would be gooey brownies or a big bowl of ice cream. But as winter settles in, this macaroni and cheese warms my soul.
Baked Macaroni & Cheese
8 oz. elbow noodles
3 cups sharp cheddar cheese, grated
1 egg
1 cup milk
1½ tsp. ground mustard
1 tsp. salt
¼ tsp. pepper
1 Tbl. hot water
1 Tbl. butter
• Preheat oven to 350 degrees. Meanwhile, boil the noodles according to package directions.
• Drain and put in large mixing bowl. Stir in butter, egg and pepper.
• Mix the salt and mustard with the hot water until dissolved. Stir into macaroni. Add two cups of cheese.
• Pour contents into a buttered baking dish. Sprinkle remaining cup of cheese on top. Pour milk over the top. Bake for 45 minutes.
