Though I do like Kraft Macaroni and Cheese in the box, that is not true comfort food! Growing up n the 80’s meant Kraft was part of our menu, but I always liked when the homemade dish appeared on the dinner table. This homemade macaroni and cheese dish is one that I have perfected and my family raves about.
My husband’s mom used to make the best macaroni and cheese and a few years ago I asked her to make some for the family Christmas dinner. I about cried when I realized she used Velveeta instead of her regular recipe. Instead of asking her again to bring it, I scoured old cookbooks looking for the right recipe I wanted to make. What I ended up with was a combination of a Rachael Ray recipe and Pioneer Woman’s recipe.
Homemade Macaroni and Cheese
I took the flavors from Rachael Ray and the process from the Pioneer Woman. I had never heard of putting an egg in a macaroni and cheese dish before. The egg adds a richness that is beyond words. Who would of thought one egg could do so much?!
I was going to use regular Cheezits to top this dish with before I baked it, but my husband tried these Asiago cheese crackers from Aldi’s and they were the perfect topping.
You can make this dish ahead of time by not baking it and placing in the fridge or freezer until you are ready to have it.
- 4 Cups Dried Macaroni
- 1 Whole Egg beaten
- 1/4 Cup All-purpose Flour
- 2 1/2 Cups Whole Milk
- 1 LB Cheddar Cheese grated
- 1/2 tsp Salt more or less to taste
- 1 tsp Ground Black Pepper more or less to taste
- 1/2 tsp Paprika
- 2 TBL Ketchup
- 2 TBL Mustard
- 1/2 crushed cheese crackers for topping
Cook macaroni until al dente. Basically this means to not cook it all the. The pasta should still have a bite to it. Drain and rinse pasta. Rinsing the pasta in cold water stops the cooking process. Set pasta aside.
Preheat oven to 375 dgerees.
In a small bowl beat egg.
In a large pot, melt butter. Once the butter is melted add the flour and whisk over medium-low heat. Cook for about 3-5 minutes, whisking constantly without letting it burn.
Slowly add in the milk, making sure all the lumps of the flour mixture are whisked out. 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.
Add the egg mixture, ketchup, mustard, and spices to the pot.
Add in cheese and stir to melt. Taste to see it tastes right, this is one dish you do not wanted under salted.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese and crackers, and bake for 15 to 20 minutes or until bubbly and golden on top.