The egg will make the Mac and Cheese smoother and creamier. That means to warm it up so that it does not just turn into scrambled eggs when you add it to the thickened, hot, milk mixture (béchamel).

The next step-adding an egg- can be a bit tricky. Simmer for about seven to ten minutes until the mixture is thickened and smooth, stirring often.

Whisk in the mustard, salt and pepper, milk… …keep it moving for about one minute, making sure it’s free of lumps. While the pasta is cooking, melt 3 tablespoons of the butter over very low heat in a separate medium size pot. To review how to cook pasta, check out my video on How to Cook Pasta. Elbow style is traditional, but any small-to-medium size pasta would work as well. In a medium bowl, combine the butter and bread crumbs.įollow the directions on the box of the macaroni YOU purchased. Make the bread crumb topping by trimming off the crusts of 4 slices of bread, and then cut the bread into crumbs. (Too much milk and it will be runny, too much flour and it will too dry) The ratio of the flour, butter and the milk will affect the outcome of your Mac and Cheese. Those three ingredients are the base of a béchamel (white sauce) to which we will then add the mustard, salt and pepper and the cheese. The flour, butter and milk must be measured accurately. You will need to be able to:īe sure to get all the ingredients measured and prepared before turning on the stove!Ī complete list of ingredients is in the recipe here is a photo of what you will need:Ī) Measure out the macaroni: 8 ounces = 2 cups = 1/2 boxī) Shred 12 ounces of sharp cheddar cheeseĬ) Mince (that means to chop really fine) 1/2 cup of yellow onionĭ) Measure (precisely) 3 Tablespoons of flour, 3 Tablespoons of butter, 3 cups of milk, 1 tablespoon of powdered mustard, 1 teaspoon of salt, and 1/8 teaspoon of black pepper There are several steps necessary to make Baked Macaroni and Cheese. This version will take approximately 30 minutes to prepare and another 30 minutes to cook. I’ll go over some of the many recipe variations on Baked Macaroni and Cheese at the end of this post. There are some simpler “baked recipes” which do not require making a white sauce first, but personally,I have yet to find one I like.

This recipe for Baked Macaroni and Cheese is based on first making a white sauce (in French it’s called béchamel), then adding shredded cheese. Different skill levels are needed to make each version, with the Baked generally being the most complicated and time consuming to prepare.

Many other people prefer the Stove-top version, while others stick to a Box-Mix. Macaroni and Cheese lovers have many differing opinions on what is the perfect way to make this classic dish.

Mac n cheese roux