Q1: Why is my cheese sauce grainy or greasy?

The most common culprit is using pre-shredded cheese. The starches and anti-caking agents in pre-shredded cheese can often lead to a greasy or gritty texture. For the absolute smoothest, creamiest sauce, it is highly recommended to shred your own cheese from a block of high-quality, sharp cheddar.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can fully assemble the unbaked casserole up to two days in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.

Q3: Can I use a different kind of cheese?

Of course! This recipe is a wonderful base. For a classic, gourmet flavor, a combination of Gruyère and white cheddar is fantastic. For a little kick, a pepper jack is a great addition.

Q4: My sauce is lumpy. What happened?

Lumpy sauce is almost always because the milk was added to the roux too quickly. The secret is to add your milk very slowly, especially at the beginning, in a thin and steady stream, while whisking constantly.

Q5: Can I add other mix-ins?

Yes! This casserole is a wonderful canvas for all sorts of delicious additions. Some crumbled, cooked bacon, some sautéed mushrooms, or some steamed broccoli florets would all be fantastic stirred in with the pasta.

Creamy Baked Mac and Cheese (A Southern Classic!)

A classic, from-scratch recipe for a creamy and rich baked macaroni and cheese. This comforting casserole features a homemade béchamel sauce, flavored with dry mustard and enriched with an egg for extra creaminess. The sauce is loaded with a pound of sharp cheddar cheese and tossed with al dente elbow macaroni. The dish can be served immediately for an extra-creamy texture, or topped with more cheese and baked until bubbly and golden. The article also includes instructions for a ‘Macaroni and Cheese and Sliders Bar’ with toppings like crispy bacon, caramelized onions, and gorgonzola.

Author: Grace

Ingredients

4 cups dried macaroni (1 pound)
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard
1 pound sharp Cheddar, freshly grated, plus more for topping
Kosher salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Instructions

Preheat the oven to 350°F if you plan to bake the macaroni and cheese.
In a large pot of boiling, salted water, cook the macaroni until it is still slightly firm (al dente). Drain and set aside.
In a separate large pot, melt the butter over medium-low heat. Sprinkle in the flour, whisk together to form a roux, and cook for a couple of minutes, whisking constantly.
Gradually pour in the milk, add the dry mustard, and whisk until the sauce is smooth. Continue to cook for about 5 minutes, until the sauce is very thick. Reduce the heat to low.
In a small bowl, beat the egg. Temper the egg by slowly pouring about 1/4 cup of the hot sauce into it while whisking constantly. Then, pour the tempered egg mixture back into the pot with the sauce, whisking constantly until smooth.
Stir in the 1 pound of grated cheese until it has melted. Add 1/2 teaspoon of salt, 1/2 teaspoon of seasoned salt, and the pepper. Taste the sauce and add more salt and seasoned salt as needed.
Pour in the drained macaroni and stir to combine.
At this point, you can serve the macaroni and cheese immediately for a creamy, stovetop version.
Alternatively, pour the mixture into a buttered 9×13-inch baking dish, top with extra cheese, and bake for 20 to 25 minutes, until bubbly and golden on top. Let it rest for five minutes before serving.

Notes

This recipe is versatile and can be served as a creamy stovetop version or as a baked casserole with a golden top.
It is highly recommended to grate your own cheese from a block, as pre-grated cheese often contains anti-caking agents that can make the sauce grainy.
‘Tempering’ the egg by slowly adding a bit of the hot sauce before combining is a crucial step to prevent the egg from scrambling.
The recipe author emphasizes seasoning the sauce well and tasting it before adding the pasta.
The article also suggests optional toppings like bacon and caramelized onions to create a ‘Macaroni and Cheese Bar.’

Find it online: https://www.eatswithsoul.com/creamy-baked-mac-and-cheese-2/