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Mama’s Mac and Cheese

Homemade macaroni and cheese just like my mama used to make! The ultimate comfort food!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. elbow macaroni or corkscrew pasta
  • 1/4 c. butter
  • 1/4 c. finely chopped yellow onion
  • 1/4 c. all-purpose flour
  • 2 1/2 c. whole milk
  • 1 tsp. Dijon mustard
  • 1 lg. egg beaten
  • 1 lb. sharp cheddar cheese grated
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. seasoned salt
  • 1/8 tsp. cayenne pepper

Instructions

  • Cook macaroni according to package instructions until al dente, about 7-9 minutes and drain.
  • Meanwhile, in a large pot, melt the butter. Add onions; sauté until soft. Sprinkle flour over the onions, whisk together over medium-low heat. Cook mixture for 1-2 minutes, whisking constantly. Don’t let it burn.
  • Slowly pour in milk, and add mustard, whisk until smooth. Cook for 4-5 minutes, stirring constantly until very thick. Reduce heat to low.
  • In a small bowl, beat the egg. Take 1/4 cup of the cream sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth.
  • Pour the egg/cream mixture back into the sauce, whisking constantly. Stir until smooth. Add cheese, stir until melted. Add salt, pepper, seasoned salt and cayenne pepper.
  • Taste the sauce, add more salt and/or seasoned salt as needed. Pour in cooked macaroni; stir to combine.
  • Serve immediately OR pour into a buttered baking dish and top with extra cheese. Bake at 350 degrees for 20 to 25 minutes or until bubbly and golden on top.