The Creamiest Homemade Macaroni And Cheese
You'll never believe how easy it is to make the creamiest homemade macaroni and cheese ever! This baked mac and cheese features a blend of two cheeses and carefully chosen spices to make a delicious side dish for the holidays or an easy main.
Servings: 10
Calories: 668kcal
Ingredients
- 5 cups cooked elbow noodles drained and thoroughly rinsed in cold water immediately, to stop cooking
- 1 egg beaten
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups half & half
- 2 tsp dried mustard
- 1 cup shredded smoked gouda
- 4 cup shredded sharp cheddar
- 1/2 tsp Cajun seasoning optional
- salt & pepper to taste
Instructions
- In a large skillet, over medium heat, melt the butter. Whisk in the flour and dry mustard, and whisk constantly while the flour bubbles for a minute-- to let the flour taste cook out.4 tbsp butter, 1/4 cup flour, 2 tsp dried mustard
- Slowly stir in the half and half, about a quarter cup at a time, letting the mixture come together and thicken completely in between each addition. Let the cream sauce cook, stirring occasionally, until very thick. Reduce the heat to low.2 1/2 cups half & half
- Stir a small amount of the sauce into the beaten egg, just until smooth. Stir the tempered egg mixture into the sauce until the sauce is smooth and it's completely incorporated. Stir in about the cheeses (reserving some of the shredded cheddar for topping), until completely melted and incorporated into the sauce. Season with the Cajun seasoning (if using) and salt & pepper, to taste.1 egg beaten, 1 cup shredded smoked gouda, 4 cup shredded sharp cheddar, 1/2 tsp Cajun seasoning, salt & pepper
- Pour the pasta into the sauce and carefully toss until evenly combined. Spray a 9x13 baking dish lightly with non stick cooking spray. Transfer the mac and cheese evenly out into the prepared dish.5 cups cooked elbow noodles
- Sprinkle the remaining cheese evenly out over top of the macaroni. Bake at 350 degrees for 20-25 minutes, or until golden brown & bubbly.
- Serve warm & enjoy!
Notes
- Do not skip the gouda cheese! The gouda is part of what makes this recipe so creamy.
- Likewise, make sure you use at least half and half. Lower fat dairy will make a thinner, less creamy sauce.
- Tempering the egg is crucial. This helps the sauce stay silky smooth without little pieces of egg in it.
- The cajun seasoning is optional. It doesn't add much in the way of heat but it does add a nice background of flavor.
Nutrition
Calories: 668kcal | Carbohydrates: 59g | Protein: 28g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 573mg | Potassium: 315mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1013IU | Vitamin C: 1mg | Calcium: 570mg | Iron: 1mg