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Extra fluffy homemade macaroni and cheese

Extra fluffy homemade macaroni and cheese

My recipe for Thee Best Ever Macaroni and Cheese

1/2 pound elbow macaroni
3 cups milk
4 cups shredded sharp cheddar cheese
1 large egg
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon sea salt- more or less to taste
fresh black pepper to taste

1 1/2 tablespoons butter
1/2 cup panko or Italian seasoning bread crumbs

Preheat oven to 350 degrees F.

Cook the pasta to al dente in salted water.
While the pasta is cooking, melt the butter in a medium size pan.
Whisk in the flour and mustard, whisking frequently to remove lumps, for about five minutes.
Whisk in milk and seasonings. Simmer for 15 minutes and temper in the egg.
Stir in 3 cups of cheese. Fold in the macaroni and pour into a 2-quart casserole dish.
Top with remaining 1 cup of cheese.
Melt butter in a pan and toss the bread crumbs to coat.
Sprinkle evenly over the top.
Bake for 30-40 minutes.
Remove from oven and rest for five minutes before serving.

Add the cheese
Extra fluffy mac and cheese
Homemade macaroni and cheese

First homemade macaroni and cheese, 2008

Before the oven

Ingredients for the first time I made homemade macaroni and cheese, 2008
flour mix
flour mix