Mac and Cheese

Prep Time
Cook Time
1h 5m
Ready In

"This is my favourite Mac and Cheese recipe. To temper the egg, crack it in a small bowl and add a bit of the hot liquid to it a bit at a time while whisking until the egg mixture is the same temperature as the hot liquid, then slowly mix it in the liquid mixture."

Original recipe yields 5 servings


  • Serving Size: 1 (386.4 g)
  • Calories 1037.4
  • Total Fat - 66.7 g
  • Saturated Fat - 29.2 g
  • Cholesterol - 166.3 mg
  • Sodium - 1248.6 mg
  • Total Carbohydrate - 74.4 g
  • Dietary Fiber - 9.5 g
  • Sugars - 1.3 g
  • Protein - 40 g
  • Calcium - 748.2 mg
  • Iron - 4.4 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Cook pasta al dente.

Step 3

While the pasta cooks, in a separate pot melt 3 tablespoons butter.

Step 4

Whisk in flour and mustard; keep it moving for 2 to 3 minutes minutes, ensuring there are no lumps.

Step 5

Stir in milk, onion, bay leaf and paprika. Simmer for 5 minutes and remove bay leaf.

Step 6

Temper in the egg (adding some hot liquid to it before mixing it in).

Step 7

Stir in 3/4 of the cheese.

Step 8

Season with salt, pepper and garlic powder.

Step 9

Fold in pasta and pour into a buttered 2 quart casserole dish.

Step 10

Top with remaining cheese.

Step 11

Melt remaining butter in a sauté pan and toss in bread crumbs.

Step 12

Top macaroni with bread crumbs and bake for 30 minutes.

Step 13

Remove from oven and let rest 5 minutes before serving.

Tips & Variations

No special items needed.



Love this Mac N Cheese! We wouldn't change a thing on this one!

review by:
(1 Dec 2012)

Bergy (RIP" Forever in our Kitchen)

True comfort food. I loved the recipe, just enough sauce and cheese. I made half the recipe and there were four generous servings. I have frozen the remainder for a lovely lunch. Thanks QueenBea for a tasty dinner.

(5 Nov 2012)


I made this without the breadcrumbs because I did not have any and it was so tasty. What a great recipe, I will make this a lot from now on.

review by:
(12 Dec 2011)