Mom’s Macaroni and Cheese
Today I am sharing another one of my mom’s recipes. What can I say, the holidays bring out all the family recipes. 🙂
This dish is one of the most popular dish my mom makes. All my relatives love it, my whole family loves it, my mom’s friends love, and boy do my friends love it. Actually they don’t love it… they are obsessed with it.
This mac and cheese has a special place in my heart. When I was growing up my mom made it almost weekly… I was a very picky eater when I was little and I’m pretty sure that mac and cheese was the only reason I grew as a child was because I ate mac and cheese.
This mac and cheese is super creamy – not dry like some homemade mac and cheese can get. It’s cheesy. Oh yes. Very cheesy but not too creamy.
It’s rich, ooey, gooey, and, yeah – in my opinion – the best macaroni and cheese recipe ever. This mac and cheese gets better with every bowlful. I simply cannot imagine a better classic mac and cheese.
And if that’s not the most delicious looking this you’ve ever seen… I then top the mac and cheese with heavy cream, bread crumbs mixed with melted butter, and italian seasoning right before entering the oven.
Mom's Macaroni and Cheese
4 cups Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter, plus 2 Tablespoons
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1/2 teaspoon Thyme
4 cups Cheese, Grated (I use a mixture of colby jack and sharp cheddar)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground White Pepper
1/2 cup bread crumbs
1 teaspoon Italian Seasoning
1/2 cup heavy cream
- Preheat oven to 350 degrees
- Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
- In a small bowl, beat egg.
- In a large pot, melt 1/2 stick of butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. The mixture should foam up. This takes the flour taste out, but be careful not to let if burn.
- Pour in milk, add dried mustard, cayenne pepper, paprika, and thyme, stir until smooth. Cook for five minutes until very thick. Reduce heat to low.
- Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
- Pour egg mixture into sauce, whisking constantly. Stir until smooth.
- Add in 2 cups cheese and stir to melt.
- Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! It may need more salt than you might think.
- Pour in drained, cooked macaroni and stir to combine.
- Combine breadcrumbs, melted butter, and italian seasoning in a small bowl.
- Pour cheesy noddles into a buttered 9×13 baking dish, layering the noddles and cheese as you go. Drizzle heavy cream over creamy noodle mixture and top with extra cheese and bread crumb butter mixture.
- Bake for 20 to 25 minutes or until bubbly and golden on top.
- Serve and enjoy!