|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||6%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The world is full of macaroni and cheese recipes—this much is true. And some of them have unique twists. This particular recipe is special because it's mac and cheese with egg yolk. If you've never had an egg in mac and cheese, you're in for a treat. It gives the words rich and decadent a whole new meaning. Egg yolk in this dish makes it smoother and creamier.
Serve this mac and cheese as a main or side dish to any meal, or take it along to a potluck dinner. Whatever you decide, it will likely disappear quickly. Something this indulgent is great on its own as a main, but it also benefits from sharing the table with a green salad with a vinaigrette.
Use a variety of sharp and mild cheddar cheeses for contrast and dimension. Or add some Monterey Jack or American cheese to the mix for creamy and tangy notes. You could also take it in a different direction with a spicy Monterey Jack, too.
8 ounces elbow macaroni
4 tablespoons butter
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons all-purpose flour
3 cups whole milk, or low-fat
1 large egg yolk, beaten
12 ounces cheddar cheese, shredded, divided
1 cup soft breadcrumbs
2 tablespoons melted butter
Gather the ingredients.
Heat oven to 375 F. Grease a 2 1/2-quart baking dish.
Cook macaroni following package directions. Drain in a colander and rinse with hot water. Set aside.
In a saucepan over medium-low heat, melt butter; stir in paprika, mustard, salt, and pepper.
Stir in the flour until smooth and bubbly.
Add the milk and cook, stirring, until thickened.
Add about 1 cup of the sauce to the beaten egg yolk.
Then return the egg mixture to the sauce, stirring to blend well.
Set aside about 1 cup of the shredded cheese and add the rest to the sauce. Stir until melted and smooth.
Stir in the drained macaroni and turn into the baking dish. Top with the reserved cheese.
Toss bread crumbs with the melted butter and sprinkle over the cheese layer.
Bake for 25 to 30 minutes, until browned and bubbly.
How to Store Rich and Creamy Baked Mac and Cheese
- Covered in an air-tight container and refrigerated, this mac and cheese will keep for 3 to 5 days. Reheat in the microwave, on the stovetop over medium-low heat, or in a casserole dish in a 350 F oven for 15 to 20 minutes.
- You can also freeze leftover mac and cheese. Reheat it from frozen in the oven in a casserole dish at 350 F for 45 minutes to an hour.