You know how you have some recipes for the classics and you never need to deviate? Well, if you happen to be looking for your go-to macaroni and cheese recipe, here's mine. I started making this hearty version more than a decade ago after discovering it within my own larger family. This is my husband's stepmom Janni's go-to mac and cheese and it comes from Southern Living. It's the perfect side or can stand on its own. My kids take leftovers in their Thermoses for lunch at school.
Classic Mac 'N Cheese
One 8 ounce package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
2 cups milk
1 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
1 egg, beaten
Cook macaroni noodles and drain.
Melt butter in a heavy saucepan, over low heat. Add flour, stirring until smooth. Cook for one minute, stirring constantly.
Gradually add the milk. Cook over medium heat, stirring constantly until thickened and bubbly.
Stir in salt and cheese, stirring until cheese melts. Gradually stir about a quarter of the cheese mixture into the egg and add that back to the remaining cheese mixture, stirring constantly.
Stir cheese sauce into macaroni and pour into a lightly greased baking dish. Bake for 35 minutes -- or until hot and bubbly -- in 350-degree oven. Yields 4-6 servings.
You can double this recipe -- as I always do. Make a tray for now and freeze a pan for later. Note that if baking cold, you will need to up the baking time.