I’ll admit it, I’m not a huge homemade mac and cheese fan. I’ve always loved the stuff that comes in the blue box. But this mac and cheese is totally different. It’s creamy, baked, and cripsy crunchy on top. It’s homemade mac and cheese perfection. It also can have so many variations…bacon, broccoli, onions, garlic, a dash of paprika or nutmeg, cheese types…
- 4 cups Dried Macaroni (1 lb box)
- 1 whole Egg Beaten
- ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
- ¼ cups All-purpose Flour
- 2-½ cups Whole Milk
- 1 1/2 tsp Dry Mustard, More If Desired
- 1 pound Cheese, Grated
- ½ teaspoons Ground Black Pepper
- 1 cup Panko bread crumbs
- 2 tbs butter
Preheat oven to 350F.
Cook macaroni and drain before fully cooked. I suggest a minute less than “al dente.”
In a large pot (I used a dutch oven) melt butter and sprinkle in flour. This is called making a roux. Doing so lets you thicken a sauce base without the flour clumping or forming lumps. Constantly whisk this for five minutes, be careful not to let brown or burn.
Add dry mustard. It won’t taste like mustard, I promise. I don’t even like mustard.
Slowly add the egg.
Next, add cheese but reserve about 1/2 cup for topping. I used both shredded and crumbled cheese.
Meanwhile, melt 2 tsp of butter in pan and add panko crumbs.
Cook for 20-25 minutes until cheese is melted. You can cook it longer if you want a crispier top, but I didn’t want to risk drying out the creamy cheesiness underneath.