HOMEMADE CREAMY MAC AND CHEESE RECIPES

Steps:

• Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.  In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

Steps:

• Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for. Drain.
• Meanwhile, make the creamy cheese sauce. Melt the butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.
• While whisking, pour in the warm milk. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. (The sauce only thickens after it has reached a simmer.)
• Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 5 minutes, stir once more, and then serve.
• After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes.