Traditional recipes

Slow 'n' Crispy Mac 'n' Cheese

Slow 'n' Crispy Mac 'n' Cheese

Recipe excerpted from Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious

"This is how my mom made mac ’n’ cheese. "-Maria Rodale, author of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious.

The Daily Meal is lucky enough to have an exclusive preview of Maria Rodale beautiful cookbook and will be featuring a number of her recipes leading up to the release of her new cookbook, Scratch. Maria is a passionate cook whose journey took her from learning to feed and nourish her family to exploring the food of other cultures to eventually starting her blog, Maria’s Farm Country Kitchen.

Click here to purchase your own copy of Scratch: Home Cooking For Everyone Made Simple, Fun, and Totally Delicious. Available October 11, 2016.

Ingredients

  • 1 Pound elbow or rotini pasta
  • 8 Ounces Cheddar cheese, shredded
  • 4 Ounces Colby cheese, shredded
  • 1 Cup whole milk
  • 3 Tablespoons butter
  • salt

Crispy Topping

  • 1/2 Cup coarse dried breadcrumbs
  • 3 Tablespoons extra virgin olive oil or melted butter
  • 1/4 Cup pine nuts (optional)

Servings6

Calories Per Serving679

Folate equivalent (total)44µg11%

Riboflavin (B2)0.4mg22.8%


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.


Macaroni & Cheese

A special ingredient gives this cheesy recipe a surprise twist.

There&rsquos nothing that can be said. But there is much to be eaten.

(1/2 stick or 4 tablespoons) salted butter

(heaping) dry mustard, more if desired

cheese (such as cheddar, jack and/or fontina), grated

seasoned salt, more to taste

Optional spices: cayenne pepper, paprika and/or thyme

  1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  2. In a small bowl, beat the egg.
  3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don&rsquot let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
  4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
  5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Come, my child&hellipcome. I shall take you by the hand and take you where you need to go.

I shall show you the food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It&rsquos macaroni and cheese. And it&rsquos the only food I consumed until I was about fourteen years old.

Elbow macaroni. You can buy it in bulk, and you can buy it cheap.

You&rsquoll need butter. Regular, salted butter.

And just note that I pretty much never use unsalted butter except for a few select baking recipes.

WHOLE MILK. Pretend there&rsquos a photo of whole milk sitting on a counter you can&rsquot see.

Dry mustard. I love this ingredient in macaroni & cheese. It provides a tangy sharpness without injecting a definable flavor.

And cheese. One glorious, beautiful pound of freshly grated cheese. I&rsquom using all sharp cheddar today, but I almost always mix cheeses: Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack&hellipeven a little Gruyère if I allow myself to be in denial about how expensive it is.

But today, it&rsquos all cheddar, all the time.

Cook 4 cups dried macaroni until it&rsquos very &ldquoal dente&rdquo. Keep in mind that we&rsquoll be baking the macaroni after we mix it together, so it needs to be quite firm when you bring it out of the water. I usually test a macaroni noodle about 5 minutes into the cooking process&mdashif it&rsquos too firm to serve and eat immediately, it&rsquos time to take it off the stove and drain it.

Nutshell: Undercook the macaroni! You&rsquoll be glad.

Preheat oven to 350 degrees.

In a small bowl, whisk the egg. Set aside.

Add a good teaspoon or so of salt to the water.

Now, in a large saucepan or dutch oven, melt 1/4 cup (1/2 stick OR 4 tablespoons) butter.

Sprinkle in an equal amount (4 tablespoons) flour.

Whisk the mixture together over medium-low heat (careful not to burn!) until totally combined&hellip

Then continue cooking for around 5 minutes, whisking constantly.

This is called a roux, which is the basis of a cream sauce or gravy.

Pour in 2 1/2 cups whole milk. You could use 1% or 2%&hellipbut why?

Seriously, the fat content in the whole milk, in my opinion, makes for a creamier, more delicious mac & cheese. But I&rsquom not here to make anyone&rsquos choices for them so feel free to use a lower fat milk product.

Immediately dump in 2 heaping teaspoons of dry mustard.

You could certainly add another teaspoon with impunity&hellipbut see how 2 tastes first. If you like it, dump in some more.

Now, whisk the mixture together and cook for about 5 minutes. It will get extremely thick, almost like a cream gravy.

At that point, reduce the heat to low. Use a 1/4 cup measure to retrieve a small amount of the sauce.

Pour the small amount of sauce into the beaten egg slowly&hellip

Begin whisking constantly to avoid cooking the eggs.

Keep whisking until mixture is cooled. This is called &ldquotempering.&rdquo Rather than dump the beaten egg into the very hot mixture in the pan&mdashwhich would result in the eggs scrambling&mdashyou introduce some of the hot mixture into the egg.

THEN you dump the tempered egg into the pan.

Now dump in all but about 1/2 cup of the grated cheese. Look at this wonderful cheesiness.