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. 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. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot. I definitely will not be making this again. The general consenses was that it was edible, but not that great. It did thicken in the oven, but it was too saucy to brown. I left it in for another 15 minutes then decided it was as good as it was gonna get. After 45 minutes, I took it out, but it was still a bit runny and not at all browned. It did thicken, obviously, but when I poured it on to the macaroni, there was sooo much sauce that the pasta was practically swimming! I added some ham and peas, then topped with breadcrumbs and put in the oven. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese. Grab a 9x13 bake dish, and butter or lightly oil it. This is when I first realized that it takes TWO whole bags of shredded cheese! I kept going, since id already used 4 cups of milk. Fold the macaroni and cheese sauce until everything is well incorporated. So I decided to add the cheese and see if it helped. Spoon pasta mixture into a lightly greased 2-qt. It didnt thicken much, due to the amount of milk. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth stir in pasta. I made the cheese sauce the way I do a gravy, starting with butter and flour, then slowly adding the milk. First, as I was making it, I thought that 4 cups of milk seemed a bit much. Sadly, I misplaced my usual recipe and thought Id give this one a try. We're all big food lovers, and none of us can resist a good homemade mac n'cheese. I made this for dinner tonight for myself, my boyfriend and my 7 year old.

Baked mac and cheese best recipe