Southern Homestyle Mac And Cheese
A creamy cheese pasta dished, baked in the Southern style just like Grandma used to make.
- 4 cups cooked elbow noodles, drained and thoroughly rinsed in cold water immediately, to stop cooking
- 1 egg beaten
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups half & half
- 2 tsp dried mustard
- 1/3 lb smoked gouda, shredded
- 3/4 lb sharp cheddar, shredded
- 1/2 tsp Cajun seasoning (optional)
- salt & pepper, to taste
In a large skillet, over medium heat, melt the butter. Whisk in the flour and dry mustard, and whisk constantly while the flour bubbles for a minute-- to let the flour taste cook out.
Slowly stir in the half and half, about a quarter cup at a time, letting the mixture come together and thicken completely in between each addition. Let the cream sauce cook, stirring occasionally, until very thick. Reduce the heat to low.
Stir a small amount of the sauce into the beaten egg, just until smooth. Stir the tempered egg mixture into the sauce until the sauce is smooth and it's completely incorporated. Stir in about a pound of the cheese (reserving the rest for topping), until completely melted and incorporated into the sauce. Season with the Cajun seasoning (if using)m and salt & pepper, to taste.
Pour the pasta into the sauce and carefully toss until evenly combined. Spray a 9x13 baking dish lightly with non stick cooking spray. Transfer the mac and cheese evenly out into the prepared dish.
Sprinkle the remaining cheese out over top of the macaroni. Bake at 350 degrees for 20-25 minutes, or until golden brown & bubbly.