Macaroni and Cheese

4 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
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Macaroni and Cheese
A dish for all ages - classic baked mac and cheese with sharp cheddar, a hint of nutmeg, and a golden paprika-dusted top. Creamy, comforting, and always a crowd-pleaser.

Ingredients

4 servings
  • 2 cups Elbow macaroni measured uncooked
  • 1 tbsp butter softened
  • 1 egg beaten
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1 tbsp boiling water
  • 1 cup milk homogenized or evaporated
  • 3 cups Cheddar cheese (12 oz)
  • 1/4 cup grated onions (optional)
  • paprika for garnish
  • red and black pepper optional

Step-by-Step Instructions

  1. Preheat oven to 350°. Lightly grease or PAM a 1 1/2-quart casserole dish. Cook the macaroni or pasta in boiling water following the package directions until tender but slightly firm to the bite (al dente), about 7-8 minutes.
  2. Drain the pasta or macaroni; return pasta to saucepan. Stir in the butter and beaten egg until well combined. In a large bowl, combine mustard, salt and nutmeg with the 1 tablespoon of boiling water to dissolve. Stir in the milk, 2-1/2 cups of the cheese, the grated onion (if using) and pasta mixture.
  3. Pour the macaroni mixture into the prepared casserole dish. Top with the remaining 1/2 cup cheese and sprinkle with paprika. Bake at 350° for 1 hour or until topping has browned and the edges are bubbling.

Common Problems and Solutions

Q: Why is my mac and cheese dry?

A: Make sure you're using a full cup of milk and don't overbake. If it looks dry before the hour is up, tent it with foil for the last 15-20 minutes. Using evaporated milk instead of regular milk also makes it creamier.

Q: Can I use pre-shredded cheese?

A: You can, but freshly grated cheese melts much better because pre-shredded cheese has anti-caking agents. For the creamiest results, grate a block of sharp cheddar yourself.

Q: Why add an egg to mac and cheese?

A: The egg creates a custard-like consistency that holds the dish together and gives it that classic Southern baked mac and cheese texture. Make sure to mix it with the hot pasta right after draining so it coats evenly without scrambling.

Tips and Techniques

Don’t skip the nutmeg - it’s the secret ingredient that makes this taste like grandma’s recipe. Just a small amount adds warmth and depth without tasting like nutmeg. Also, slightly undercook your pasta by about a minute since it will continue cooking in the oven.

Ingredient Substitutions

  • Cheddar cheese: Mix of cheddar and Gruyere or sharp white cheddar
  • elbow macaroni: cavatappi, shells, or campanelle
  • whole milk: evaporated milk
  • dry mustard: 1 teaspoon Dijon or Creole mustard

Equipment Needed

  • 1 1/2-quart casserole dish
  • Large pot for boiling pasta
  • Mixing bowl
  • Cheese grater (if grating cheese from block)

Historical Context

Baked macaroni and cheese became a Southern staple in the early 1900s and remains a must-have at church suppers, potlucks, and holiday tables throughout Louisiana. The egg-custard style distinguishes it from Northern stovetop versions.