This version of macaroni and cheese recipe includes an egg, it is used to add more flavor and give better texture to the silky cheese sauce.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Muna Kenny
1 ½cupuncooked macaroni
1 ½cupcold milk
1cupshredded cheddar cheese
½cupshredded cheddar cheese to sprinkle on top
1cupshredded mozzarella cheese
Cook the macaroni 3 minutes more than the time mentioned on the box. Drain and keep aside.
Preheat oven to 350F/180C. Grease 8x8” baking pan.
In a saucepan, add the butter and when it melts add the flour and cook for two minutes on medium heat while stirring.
Pour the cold milk in one go over the flour and butter and keep on stirring to avoid creating lumps. Pouring the milk while cold on the butter and flour mixture will not create lumps since the temperature will go low and prevent the flour from cooking for a while.
Cook the sauce until thick in texture. Now season with salt and black pepper.
Turn off the heat then add 1 cup cheddar cheese and 1 cup mozzarella cheese to the sauce, adding the cheese to sauce after turning off the heat will give you silky smooth sauce.
Beat the egg with the evaporated milk and add to the cheese sauce. Mix well.
Add the macaroni to the sauce, sprinkle half cup shredded cheddar cheese on top and bake for 20 minutes.