Creamy Homemade Macaroni and Cheese is pretty much a staple here in the South.
I did not grow up here and honestly don’t remember eating it much at all, until I moved Chattanooga. I thought I didn’t like it, but boy was I wrong! Macaroni and Cheese is on the menu at every good Southern restaurant and is offered at any gathering (including Thanksgiving!). Let me tell you, I have tried some pretty uh-mazing gourmet variations that included things like fancy aged cheeses and truffles, but this creamy classic recipe is still my favorite. I guess it is more evidence that we have fully embraced Southern living, because we all love it now!
A couple little tips:
Do NOT overcook your elbow macaroni. The pasta should be undercooked a little.
It is best and most creamy served right away, but you can make it ahead of time if needed. Just top with some grated cheese or buttered bread crumbs. Store in the fridge and allow to come to room temp before baking.
I think this would be fantastic side dish to add to your July 4th menu. I am planning to do a backyard cookout if the weather is nice (if not I will do pulled pork inside).
My 4th of July Menu:
Hamburgers (check out this post about how to make the PERFECT burger)
Flag Fruit Platter
Sweet and Spicy Jalapeño Spread (amazing on burgers)
Refrigerator Pickles (with garden cucumbers)
Patriotic Berries and Cream Trifle
What are you making for the 4th of July or Canada Day (July 1st)?
Have a great week!
xoxo
Melanie
Print
Homemade Macaroni and Cheese
Ingredients
- 4 cups dried macaroni
- 1 egg, beaten
- 4 TB butter (1/2 stick)
- 1/4 cup flour
- 2 1/2 cup whole milk
- 2 tsp dry mustard, more if desired
- 1 pound cheese, grated
- 1/2 tsp salt, more to taste
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper, more opt.
Instructions
- Cook macaroni until very firm. Macaroni should be too firm to eat right of the pot. Drain.
- In a small bowl beat the egg.
- In a large pot, melt butter and sprinkle in flour. Whisk together over med-low heat. Cook mixture 5 min, whisking the whole time. Do not burn.
- Pour in milk , add mustard, and whisk untl smooth. Cook 5 min until very thick and reduce to low. Take 1/4 cup of the sauce and mix with egg, until smooth.
- Pour egg mixture in to the sauce and whisk constantly until smooth. Add in cheese and stir to melt. Add S&P to taste. **DO NOT under-salt!!
- Pour in macaroni and stir to combine. Serve immediately or pour into buttered dish and refrigerate for later.
- When ready to serve remove from fridge and allow to sit at room temperature for 30 minutes. Then bake at 350 until bubbly and hot. About 25-30 minutes
Leave a Reply