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 Holiday Showstopper!)

Baked Mac and Cheese (A Holiday Showstopper!)

A classic, from-scratch recipe for a creamy and rich baked macaroni and cheese. This comforting casserole features a homemade béchamel sauce, flavored with powdered mustard, onion, and a bay leaf. The sauce is enriched with an egg and a generous amount of sharp cheddar cheese, then tossed with al dente elbow macaroni. The dish is topped with a final layer of cheese and buttery panko breadcrumbs, then baked until the casserole is bubbly and the topping is golden brown and crispy.

Author: Evelyn

Ingredients

1/2 pound elbow macaroni
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Freshly ground black pepper
1 cup panko bread crumbs

Instructions

Preheat the oven to 350°F. Grease a 2-quart casserole dish.
In a large pot of boiling, salted water, cook the pasta until al dente according to package directions.
While the pasta is cooking, make the sauce. In a separate pot, melt 3 tablespoons of butter. Whisk in the flour and mustard powder to create a roux, and cook for about five minutes, whisking constantly.
Gradually whisk in the milk. Add the onion, bay leaf, and paprika. Bring the sauce to a simmer and cook for ten minutes. Remove the bay leaf.
In a small bowl, lightly beat the egg. Temper the egg by slowly whisking a small amount of the hot sauce into it, then pour the tempered egg mixture back into the pot, whisking constantly.
Stir in 3/4 of the shredded cheese until melted. Season the sauce with salt and pepper.
Drain the cooked macaroni and fold it into the cheese sauce. Pour the mixture into the prepared casserole dish. Top with the remaining cheese.
In a separate sauté pan, melt the remaining 3 tablespoons of butter. Add the panko breadcrumbs and toss to coat. Sprinkle the buttered breadcrumbs over the top of the macaroni.
Bake for 30 minutes, until bubbly and golden. Let the casserole rest for five minutes before serving.

Notes

This is a classic, from-scratch mac and cheese that uses a béchamel base for an extra creamy sauce.
‘Tempering’ the egg by slowly adding a bit of the hot sauce before combining is a crucial step to prevent the egg from scrambling in the hot sauce.
The recipe is baked in a casserole dish and features a crunchy panko breadcrumb topping.
This dish makes for great leftovers and can be used to make fried macaroni and cheese.

Find it online: https://cookupjoy.com/creamy-baked-mac-and-cheese/