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.
What’s your favorite comfort food? Tell us below or share it with us on facebook!
