Q1: What is the best way to set up a mac and cheese bar for a party?

Set your hot, baked mac and cheese casserole on a trivet as the centerpiece. Arrange all your delicious toppings in separate, clearly labeled small bowls with their own serving spoons. Provide bowls and forks for your guests, and let them create their own perfect combinations!

Q2: How do you keep mac and cheese creamy when serving it at a party?

This custard-style baked mac and cheese holds its heat and texture very well. For a long party, you can transfer the finished, baked mac and cheese to a slow cooker set on the "warm" setting. This will keep it hot and creamy for hours.

Q3: Why do you add a raw egg to the cheese sauce? Is it safe?

Adding an egg is the secret to a custard-style baked mac and cheese. It makes the sauce incredibly rich and helps it to set up beautifully when it bakes. And yes, it is completely safe! The process of tempering —slowly whisking a little of the hot sauce into the beaten egg first—gently raises the temperature of the egg without scrambling it. It then gets fully cooked during the 30-minute bake in the oven.

Q4: What is the absolute secret to a super creamy, not grainy, cheese sauce?

The two most important secrets are to shred your own cheese from a block (pre-shredded cheese has anti-caking agents that prevent smooth melting) and to turn off the heat before you add the shredded cheese to your white sauce. Adding cheese to a liquid that is too hot or boiling can cause the fats in the cheese to separate, or "break," resulting in a grainy or oily texture.

Q5: Can I make this recipe on the stovetop instead of baking it?

Yes! This recipe makes a fantastic, ultra-creamy stovetop mac and cheese. Simply follow all the steps to create the cheese sauce and fold in the cooked macaroni. Then, serve it immediately, straight from the pot, without the final bake or the panko topping.

The Ultimate Party-Ready Baked Mac and Cheese

The Ultimate Party-Ready Baked Macaroni and Cheese

A classic, from-scratch recipe for a rich and creamy macaroni and cheese that can be served straight from the pot or baked into a casserole. A homemade béchamel sauce is seasoned with dry mustard and enriched by tempering in an egg. A full pound of sharp cheddar cheese is melted into the sauce, which is then combined with cooked macaroni. The recipe also includes optional instructions for creating a ‘sliders bar’ with toppings like crispy bacon, slow-cooked caramelized onions, and crumbled gorgonzola.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8-10 servings 1x
Category: Main Course
Method: Baking, Boiling
Cuisine: American
Diet: Vegetarian

Ingredients

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For the Macaroni and Cheese:
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard
1 pound sharp Cheddar, grated
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
For the Toppings Bar (Optional):
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola cheese

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Instructions

Preheat the oven to 350°F if you plan to bake the macaroni and cheese.
Bring a large pot of salted water to a boil and cook the macaroni until it is still slightly firm (al dente). Drain and set aside.
Make the Cheese Sauce: In a separate large pot, melt the butter over medium-low heat. Whisk in the flour and mustard powder and cook for a couple of minutes, whisking constantly.
Pour in the milk and whisk until smooth. Add the onion and bay leaf (if using from a variation, not listed in main ingredients). Cook for about 5 minutes, until the sauce is very thick.
In a small bowl, beat the egg. Temper the egg by slowly pouring 1/4 cup of the hot sauce into the egg while whisking constantly.
Pour the tempered egg mixture back into the pot, whisking constantly. Stir in the grated cheddar cheese until it has melted.
Add 1/2 teaspoon of salt, 1/2 teaspoon of seasoned salt, and the pepper. Taste and add more salt as needed.
Combine: Pour the drained macaroni into the pot with the cheese sauce and stir to combine.
To Serve: You can serve the macaroni and cheese immediately while it is creamy. OR, for a baked version, pour it into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes until bubbly and golden.
For the Optional Toppings Bar: Fry the bacon in a skillet until crisp; drain and chop. In a separate pan, slowly cook the sliced onions in butter over low heat for 20-30 minutes until caramelized. Crumble the gorgonzola. Serve these in separate bowls for topping the mac and cheese.

Notes

This recipe offers two serving options: a creamy, stovetop version or a classic baked casserole version.
Tempering the egg by mixing it with a small amount of the hot sauce before adding it to the pot is a crucial step to prevent the egg from scrambling.
The recipe author strongly advises to season the sauce generously with salt (‘DO NOT UNDERSALT’).
The article is titled ‘Macaroni and Cheese’ but also includes instructions for a toppings bar suitable for sliders as well.

Nutrition

Serving Size: 1/8 of recipe
Calories: 600-700
Sugar: 8-12 g
Sodium: 1000-1300 mg
Fat: 35-45 g
Saturated Fat: 22-28 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 2-3 g
Protein: 25-30 g
Cholesterol: 120-150 mg

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