Classic Mac n Cheese

This is a classic Mac and cheese that is super versatile. It can be customized to any style and served both creamy or baked. It's also great to make in bulk and freeze as a cheaper alternative to the frozen variety in the market.

Some ideas for different styles are subbing out the mustard and cheddar for pepper jack and chopped bell pepper for a southwestern style or add bacon and bleu cheese for a 'fancy' mac.

Once you get the hang of it, it's quick and easy to do and is always sure to please.

As an aside, the roux doesn't have to be fussed with by slowly pouring the milk in while whisking. Cold milk + hot roux = no lumps.

Some ideas for different styles are subbing out the mustard and cheddar for pepper jack and chopped bell pepper for a southwestern style or add bacon and bleu cheese for a 'fancy' mac.

Once you get the hang of it, it's quick and easy to do and is always sure to please.

As an aside, the roux doesn't have to be fussed with by slowly pouring the milk in while whisking. Cold milk + hot roux = no lumps.

Amurz @cook_2716689

Some ideas for different styles are subbing out the mustard and cheddar for pepper jack and chopped bell pepper for a southwestern style or add bacon and bleu cheese for a 'fancy' mac.

Once you get the hang of it, it's quick and easy to do and is always sure to please.

As an aside, the roux doesn't have to be fussed with by slowly pouring the milk in while whisking. Cold milk + hot roux = no lumps.

Some ideas for different styles are subbing out the mustard and cheddar for pepper jack and chopped bell pepper for a southwestern style or add bacon and bleu cheese for a 'fancy' mac.

Once you get the hang of it, it's quick and easy to do and is always sure to please.

As an aside, the roux doesn't have to be fussed with by slowly pouring the milk in while whisking. Cold milk + hot roux = no lumps.

Saved

Ingredients

45 mins

8 servings

2 tbspbutter
2 tbspflour
2 cupmilk
1egg yolk
1 1/2 lbelbow macaroni
1 lbcheddar cheese
1/2 tspmustard powder
1 tbspground black pepper
1/2 tspcayenne pepper
1salt (to taste)
1seasoned bread crumb

Saved

Steps

45 mins

1

Start by heating a sauce pan to medium heat and starting a stock pot filled with water on high heat to boil. Preheat the oven to 350
2

Add butter to the sauce pan and heat it until melted, 1-3 minutes
3

Once the butter is melted, whisk in the flour until it is incorporated and cook for 2-3 minutes or until it is a light golden brown.
4

Once the roux is browned, add the cold milk and whisk until there are no lumps
5

Add the egg yolk and whisk until combined then heat the sauce until it behind to bubble a bit and thickens, 5-6 minutes
6

Lower the heat to low and add in the mustard, cayenne, and pepper. Afterward add the cheese in gradually then salt to taste (it might not need any depending on the cheese)
7

Your pasta water should be boiling by now, salt it to taste and add the macaroni and cook until it is slightly underdone drain the pasta and mix with the sauce
8

Spread the pasta in a lightly buttered baking dish and top with bread crumbs. Bake for ~ 15-20 minutes or until the crust is golden brown