• ▢ 16 oz elbow macaroni – The quintessential choice for macaroni and cheese, its small, curved shape is perfect for cradling the creamy cheese sauce in every bite. Feel free to experiment with other small, sturdy pasta shapes like cavatappi, medium shells, or ditalini for textural variety.
• ▢ 1 tbs olive oil – A small amount of olive oil tossed with the cooked pasta prevents it from clumping and sticking together while you prepare the rich cheese sauce, ensuring each noodle is separate and perfectly coated.
• ▢ ¼ cup salted butter – This forms the essential fatty base for our roux, providing a foundational richness and flavor to the cheese sauce. If you only have unsalted butter, simply increase the amount of salt slightly in the sauce to taste.
• ▢ 1 egg – Often a secret ingredient, the egg contributes an extra layer of richness and creaminess, helping to stabilize the sauce and prevent it from breaking. Proper tempering ensures a smooth incorporation without scrambling.
• ▢ ¼ cup all purpose flour – Crucial for creating the roux with butter, which acts as the thickening agent for the béchamel base of our cheese sauce, ensuring a luscious, thick consistency.
• ▢ 2 ½ cups milk – Whole milk is highly recommended for its higher fat content, which yields the creamiest and most luxurious sauce. While 2% milk can be used, avoid skim milk as it will result in a less rich flavor and texture.
• ▢ 1 ½ tsp ground mustard – This might seem surprising, but ground mustard is a powerhouse flavor enhancer! It doesn’t impart a mustardy taste but rather elevates and deepens the natural savory notes of the cheese, making it taste even more cheesy and complex. Do not omit this ingredient.
• ▢ 5 cups sharp cheddar cheese, shredded – Sharp cheddar is the star, providing that classic, robust, and slightly tangy flavor profile essential for traditional mac and cheese. Always shred your own cheese from a block; pre-shredded varieties often contain anti-caking agents that can hinder a smooth melt and affect the sauce’s texture. Consider a blend with other good melting cheeses like Gruyère, fontina, or even a touch of cream cheese for ultimate creaminess.
• ▢ 1 tsp seasoned salt – Adds a complex layer of savory, umami flavor beyond just standard salt, enhancing the overall taste of the dish.
• ▢ ½ tsp salt – Balances and brightens all the flavors. Always taste and adjust seasoning as needed, especially after adding cheese.
• ▢ ½ tsp pepper – Freshly ground black pepper adds a subtle warmth and aroma. For a little extra kick, a pinch of cayenne pepper can be a wonderful addition.

• Step 1: Preheat Oven and Prepare Pasta Water. Begin by preheating your oven to 350 degrees F (175 degrees C). A properly preheated oven is vital for ensuring even baking and achieving that beautiful, bubbly, golden-brown cheese topping. While the oven is warming up, fill a large pot with generously salted water and bring it to a rolling boil. This will be for your macaroni.
• Step 2: Cook Macaroni to Al Dente. Add the 16 ounces of elbow macaroni to the rapidly boiling water. Cook the pasta for approximately 3 minutes less than the minimum cooking time indicated on the package directions. This is a critical step because the pasta will continue to cook in the hot cheese sauce and during the baking process, preventing it from becoming mushy. You want the pasta to be al dente, meaning it’s slightly firm to the bite. Once cooked, drain the macaroni thoroughly in a colander and immediately transfer it back to the pot or a large bowl. Stir in 1 tablespoon of olive oil to prevent the noodles from sticking together. Set the prepared pasta aside.
• Step 3: Whisk the Egg. In a small, separate bowl, lightly beat the single egg until the yolk and white are just combined and uniform in color. This beaten egg will be gently incorporated into the cheese sauce later, adding a layer of luxurious richness and contributing to an even creamier, silkier texture. Keep this bowl nearby.
• Step 4: Create the Velvety Cheese Sauce Base (Roux & Béchamel). Return the large pot (or use a Dutch oven) to medium heat. Add the ¼ cup of salted butter and allow it to melt completely. Once the butter is shimmering, gradually sprinkle in the ¼ cup of all-purpose flour. Whisk continuously for about 2-3 minutes, creating a smooth paste known as a roux. The roux should turn a light golden brown and develop a slightly nutty aroma; this cooks out the raw flour taste. Slowly pour in the 2 ½ cups of milk while whisking vigorously to ensure a smooth mixture and prevent any lumps from forming. Stir in the 1 ½ teaspoons of ground mustard. Continue to whisk frequently for approximately 5 minutes, or until the sauce visibly thickens and coats the back of a spoon. It should have a creamy, pourable consistency at this point.
• Step 5: Temper the Egg into the Sauce. This is a crucial step to avoid scrambling the egg. Carefully remove approximately ¼ cup of the warm milk mixture from the pot and slowly drizzle it into your beaten egg in the small bowl, whisking quickly and continuously. This process, known as tempering, gently warms the egg and brings its temperature closer to that of the main sauce. Once the egg mixture is well combined and slightly warm, slowly pour it back into the large pot with the rest of the sauce, whisking constantly. This smoothly integrates the egg, enhancing richness without any unwanted texture.
• Step 6: Melt the Cheese and Combine with Macaroni. Reduce the heat to low. Gradually add 4 cups of the shredded sharp cheddar cheese to the sauce in the pot, stirring continuously with a spatula or spoon until the cheese is completely melted and the sauce is smooth and luscious. It’s essential to keep the heat low during this stage to prevent the cheese from separating or becoming oily and grainy. Once the cheese is fully incorporated, gently fold in the cooked macaroni, 1 teaspoon of seasoned salt, ½ teaspoon of plain salt, and ½ teaspoon of freshly ground pepper. Stir thoroughly until every single noodle is generously coated with the irresistible cheese sauce. Taste and adjust any seasonings if needed, remembering that cheese can vary in saltiness.
• Step 7: Bake to Golden Perfection. Lightly grease a 9×13 inch baking dish (or a similar sized oven-safe dish). Pour the macaroni and cheese mixture evenly into the prepared dish. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top. This final layer of cheese will melt into a glorious, bubbly, and slightly crispy golden crust. Transfer the dish to your preheated oven and bake for 20 minutes, or until the cheese on top is beautifully melted, bubbly, and golden-brown. For an extra crispy topping, you can briefly place the dish under the broiler for 1-2 minutes, but watch it very carefully to prevent burning.
• Step 8: Rest, Serve, and Savor! Once baked, remove the macaroni and cheese from the oven and allow it to rest for about 5-10 minutes before serving. This brief resting period allows the sauce to set slightly, making it even creamier and easier to serve. Dish out generous portions while warm and revel in the ultimate homemade comfort food experience!

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