Easy-Cheesy-Best Macaroni And Cheese
A creamy, cheesy macaroni bake with a crispy paprika crust—rich cheddar, buttery sauce and a hint of nutmeg, perfect for family dinners or potluck crowd-pleasers.
Ingredients
- 8 oz. elbow macaroni or assorted pasta (shells, spirals and wagon wheels; 2 c.) ⓘ
- 1 Tbsp. butter or margarine, soft ⓘ
- 1 egg, well beaten ⓘ
- 1 tsp. dry mustard ⓘ
- 1/2 tsp. salt ⓘ
- 1/8 tsp. ground nutmeg
- 1 Tbsp. boiling water ⓘ
- 1 c. milk
- 3 c. shredded sharp Cheddar cheese (12 oz.) ⓘ
- 1/4 c. grated onion ⓘ
- paprika ⓘ
Instructions
- Preheat oven to 350°F.
- Lightly grease a 1½‑quart casserole dish.
- Cook 8 oz. elbow macaroni in boiling water until tender yet firm to bite.
- Drain and return macaroni to the pot.
- Stir in 1 Tbsp. softened butter and 1 beaten egg.
- In a large bowl, whisk together 1 tsp. dry mustard, ½ tsp. salt, 1/8 tsp. ground nutmeg, and 1 Tbsp. boiling water.
- Stir in 1 cup milk, 2½ cups shredded sharp cheddar cheese, ¼ cup grated onion, and the macaroni.
- Pour the mixture into the prepared casserole dish.
- Top with the remaining cheese and sprinkle paprika over the surface.
- Bake for 1 hour or until the top is well browned and a crust has formed.
Tips & Substitutions
For a creamier texture, you can substitute half of the milk with heavy cream. If you're out of dry mustard, a teaspoon of Dijon mustard works well as a substitute. To enhance flavor, consider adding cooked bacon or sautéed vegetables like spinach or bell peppers. For an extra crunchy topping, mix breadcrumbs with melted butter and sprinkle on top before baking.
Serving Suggestions
This macaroni and cheese pairs beautifully with a side of Hearty Bean Salad for a balanced meal. For an extra touch, serve it alongside a fresh green salad or some steamed broccoli. This dish also makes a great base for adding proteins like grilled chicken or sautéed shrimp, turning it into a hearty main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, covering with foil to prevent drying out. Alternatively, you can microwave individual portions, stirring occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Easy-Cheesy-Best Macaroni And Cheese contains roughly 571 calories, with 10g protein, 76g carbohydrates, and 26g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 845mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese for this macaroni and cheese?
Absolutely! While sharp Cheddar is recommended for its flavor, feel free to mix in other cheeses like mozzarella, Gruyère, or Monterey Jack for a unique twist. Just be mindful of the overall melting properties to maintain a creamy texture.
How can I make this recipe gluten-free?
To make this dish gluten-free, simply substitute the elbow macaroni with gluten-free pasta. There are many varieties available that mimic the texture of traditional pasta. Always check the labels to ensure all other ingredients, like mustard and cheese, are gluten-free as well.
Can I prepare this macaroni and cheese ahead of time?
Yes, you can prepare the dish ahead of time. Assemble everything in the casserole dish, cover it, and refrigerate. When ready to bake, you may need to add a few extra minutes to the baking time if baking from cold. This is a great make-ahead option for gatherings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).