Classic Baked Macaroni and Cheese

Delight in the timeless comfort of a beloved dish with this Classic Baked Macaroni and Cheese recipe. Creamy, cheesy, and incredibly satisfying, this macaroni and cheese brings back memories of home-cooked meals and warm gatherings. The combination of tender elbow macaroni and a blend of rich melting cheeses creates a velvety texture that is simply irresistible. Topped with buttery breadcrumbs and baked to perfection, this dish is a nostalgic favorite that is sure to please both young and old alike.

Serves: 6 to 8

INGREDIENTS:

• 1 pound elbow macaroni
• Kosher salt
• 2 slices white bread, crusts removed, and torn into rough chunks
• 7 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• One 12-ounce can evaporated whole milk
• ½ cup whole milk
• 1 teaspoon Frank’s RedHot or other hot sauce, or to taste
• 1 teaspoon ground mustard
• 1½ pounds extra-sharp cheddar cheese, grated
• 8 ounces American cheese, cut into ½-inch cubes
• 2 large eggs

INSTRUCTIONS:

1. Preheat the oven to 375°F (190°C) and adjust an oven rack to the upper-middle position.
2. Place the macaroni in a large bowl and cover it with hot salted water by 3 or 4 inches. Let it sit at room temperature until tender, about 30 minutes, stirring occasionally during the first 5 minutes to prevent sticking. Drain the macaroni.
3. In a food processor, combine the torn bread and 2 tablespoons of butter. Season with a pinch of salt, then pulse until the bread is finely chopped (10 to 12 short pulses). Set aside.
4. In a large saucepan, melt the remaining 5 tablespoons of butter over medium-high heat. Add the flour and cook, stirring constantly, until it turns light golden blond (about 2 minutes). Slowly whisk in the evaporated milk, followed by the whole milk. Add the hot sauce and ground mustard and bring the mixture to a simmer over medium-high heat, whisking occasionally to prevent scorching.
5. Remove the saucepan from the heat and add all the grated extra-sharp cheddar cheese and the cubed American cheese. Whisk until the cheese is fully melted and the sauce becomes smooth. Season to taste with salt and more hot sauce if desired.
6. In a small bowl, beat the eggs until they are homogeneous and frothy. While whisking constantly, slowly pour in 1 cup of the cheese mixture, whisking until it is combined. Gradually pour the egg-cheese mixture back into the cheese sauce while whisking constantly. Add the drained macaroni to the sauce and stir until well combined.
7. Grease a 3-quart oval casserole dish or a 9- by 13-inch baking dish with butter. Transfer the macaroni and cheese mixture to the dish and spread it evenly.
8. Sprinkle the buttery breadcrumbs over the top of the macaroni and cheese. Cover the dish tightly with foil.
9. Bake the macaroni and cheese for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the breadcrumbs are browned and the sauce is bubbling.
10. Take the dish out of the oven and allow it to cool for 5 minutes before serving.

Embrace the warmth and nostalgia of this Classic Baked Macaroni and Cheese as you indulge in its smooth and velvety goodness. From the crispy breadcrumbs on top to the creamy cheese sauce beneath, every bite offers a delightful burst of flavor. Gather your loved ones around the table and savor the timeless appeal of this comforting classic. A bowl of this macaroni and cheese is the perfect comfort food, reminding you of cherished memories and creating new ones. Enjoy!