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#SHARP OR EXTRA SHARP CHEESE FOR MACARONI AND CHEESE MAC#

Stir in flour, mustard, salt, and pepper. Some were too dry, some were not cheesy enough and others tasted too heavy. 2 Cook pasta for 3 minutes and drain well. Let me tell you, I have tried MULTIPLE recipes.

#SHARP OR EXTRA SHARP CHEESE FOR MACARONI AND CHEESE MAC#

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. Creamy, cheesy, oh so delicious Mac N Cheese. 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. Gruyere cheese: Similar to melting quality of cheddar cheese, but gives it a nutty flavor note for added depth. I prefer to use white cheddar and sharp cheddar also gives it an extra layer of flavor. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Sharp cheddar cheese: Cheddar is a staple for macaroni and cheese, it melts and tastes great.

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. I use American cheese for that, but you can also use Velveeta. An element of creaminess will help emulsify your macaroni and cheese and keep it from curdling. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. But you also want to add an element of sharpness, so include cheese like sharp or extra sharp cheddar, asiago, or even blue cheese. Melt butter in a large skillet or Dutch oven over medium-low heat whisk in flour until smooth.

Cook the mixture for 5 minutes, whisking constantly. Microwave milk at HIGH for 1 1/2 minutes. 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.