Now before we start our lovely Homemade Macaroni and Cheese recipe, let’s talk Cheese. I love a medium Sharpness in my cheese so I use half Sharp Cheddar and half Colby in my Mac and Cheese. I love a little “bite.” My husband was raised on purely Kraft Mac N Cheese from the box and loves only a creamy American cheese. Either way is fine……just change the cheeses below to satisfy your needs. You can even use a pound of Velveeta – I am going to do that next time just for the Hubs! But, when I served this today, every bite was gone! So maybe I can slowly move him over to my “sharper” side!

FREEZE ALERT: This makes a lot of Mac N Cheese – enough to fill a 13 x 9 pan! I will separate into 4 buttered aluminum loaf pans and wrap double with aluminum foil! When you are ready to serve, defrost in the fridge overnight and then cook at 350 degrees until thoroughly cooked. What a great way to always have the best Mac N Cheese I have ever eaten! I hope you like it too!

INGREDIENTS:

• 4 cups dried macaroni
• 1 whole egg
• 1/2 stick (4 tablespoons) butter
• 1/4 cup Self-Rising Flour
• 2-1/2 cups whole milk
• 2 heaping teaspoons dry Mustard (more if desired)
• ½ pound Sharp Cheddar Cheese, grated (not pre-grated cheese), leave out 1/4 cup for topping
• ½ pound Colby Cheese, grated by hand
• Sea Salt
• Tony Sashere’s Cajun Seasoning
• Ground black pepper
• Optional spices: Cayenne Pepper, Thyme, Paprika, Onion Powder

DIRECTIONS:

Preheat the oven to 350 degrees F.

Cook the macaroni until still slightly firm or al dente per instructions. I cook the 4 cups of pasta in boiling water for 6 minutes.  Drain and set aside back in the original pan.

While the pasta is cooking, grate your cheeses into a large bowl.

In a small bowl, beat the egg. In a large saucepan, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn.

Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.

Take 1/4 cup of the warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth.

Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon Tony Sashere’s Cajun Seasoning, salt and pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. And make sure you like the taste – it will be lessened with the pasta added. (This is my favorite part – SUCCESS!)

Pour in the drained, cooked macaroni and stir to combine until cheeses are melted evenly.

Here is where you have to make a decision to either Freeze, Serve it now or serve it as a casserole. To freeze, separate into 4 buttered aluminum loaf pans, top with remainder cheese and cover with foil TWICE! To serve immediately (while it’s still very creamy),  spoon into serving dishes and top with remainder cheese. To make a casserole, pour into a buttered casserole dish, top with remainder cheese and bake until bubbly and golden on top, at 350 degrees F 20 to 25 minutes.

You can also make homemade croutons to serve on top by cut small 1 inch cubes of a thick bread such as French, Sourdough or Italian. In a skillet over medium high heat, melt  1-2 tablespoons Butter and lightly coat bread cubes. Lower heat and toss until brown for 12-15 minutes. Serve immediately with Mac N Cheese!

Ya’ll Enjoy!!!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet