I sometimes like to do half gruyere half sharp cheddar cheese!

Extra sharp cheddar cheese: I love using extra sharp cheddar in baked macaroni and cheese, however, gruyere, gouda, Monterey Jack, or Colby jack would also be amazing in this.

Milk: I use 2% because that is what I typically have on hand.

If you are gluten-free you can substitute cornstarch for the flour.

Flour: Is used to thicken up the sauce.

Butter: I use 1 whole stick of butter in this homemade macaroni and cheese.

I love using elbow macaroni however cavatappi pasta would also be great too! Any longer and the noodles will become mushy after baking. Elbow Macaroni: I cook the pasta until al dente.This Baked Macaroni and Cheese recipe only takes 45 minutes to make from start to finish.

The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top! Then I stir in extra sharp cheddar cheese. This macaroni and cheese recipe starts off with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. This Macaroni and Cheese is comfort food at its finest. Here are more delicious Side Dish Recipes to enjoy!.What to serve with this Baked Macaroni and Cheese.Serve as delicious toppings for both sliders and macaroni cheese. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg 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 eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.

Cheese sauce for mac and cheese recipe