Old-Fashioned Baked Macaroni and Cheese

🥘 Ingredients

• Parmesan cheese
  1/2 cup
• butter
  3 tbsp
• cheese extravaganza (cheddar, Monterey Jack, plus gouda, asiago, manchego, or fontina)
  1 lb
• egg
  1
• large elbow macaroni or cavatappi
  2.5 cups
• whole milk
  1 cup

🍳 Cookware

• large pot
• covered casserole dish

1. 1

   Generously salt a large pot of water and bring to a boil. Add large elbow macaroni or cavatappi (spirally cheese-holding noodles) and cook until tender, then drain thoroughly.

   large elbow macaroni or cavatappi: 2.5 cups
2. 2

   While pasta cooks, measure out butter (about half a stick) and set aside.

   butter: 3 tbsp
3. 3

   Grate cheese extravaganza (cheddar, Monterey Jack, plus gouda, asiago, manchego, or fontina) (aim for 50-65% cheddar and jack, filling the rest with gouda, asiago, manchego, or fontina; do not go light!). Keep cheese cold for easier tossing.

   cheese extravaganza (cheddar, Monterey Jack, plus gouda, asiago, manchego, or fontina): 1 lb
4. 4

   In a measuring cup, whisk whole milk with cracked egg .

   whole milk: 1 cup, egg: 1
5. 5

   Add the drained hot noodles back to the warm pot and stir in the butter until melted.
6. 6

   Toss the buttery noodles with the cold grated cheese mixture until distributed (do not over-stir to avoid clumping).
7. 7

   Stir in the whisked egg and milk mixture until evenly combined.
8. 8

   Transfer everything into a greased covered casserole dish .
9. 9

   Cover dish and bake at 350°F (175°C) for ⏱️ 1 hour .
10. 10

    While baking, grate a generous amount of fresh Parmesan cheese .

    Parmesan cheese: 1/2 cup
11. 11

    At the 1-hour mark, remove the cover and generously murder the top with parmesan.
12. 12

    Return uncovered to oven and bake for ⏱️ 5 to 10%minutes until golden and bubbling.
13. 13

    Let rest for ⏱️ 5 minutes before enjoying.