The Ultimate Ooey-Gooey Baked Mac and CheeseEgg

1

Boil the shells in well-salted water for two minutes less than the package instructions. This ensures the pasta retains a slight bite since it will finish cooking in the oven.

2

Shred your melting cheese (such as American) and flavor cheese (such as sharp cheddar) yourself, as pre-shredded varieties often contain additives that hinder melting.

3

In a pot, add butter and let it foam.

4

Add mustard powder and cayenne, toasting the spices for about a minute to bloom their aromatics.

5

Pour in a combination of whole milk and heavy cream, bringing the mixture to a simmer.

6

Pour in a combination of whole milk and heavy cream, bringing the mixture to a simmer. Temper an egg by whisking in a small amount of the warm milk mixture, then incorporate it into the pot. This creates a custardy texture and helps the sauce bind to the pasta.

7

Remove the pot from the heat. Gradually stir in your shredded cheeses, handful by handful, until smooth and emulsified. Stir in cornstarch to help the sauce thicken evenly and prevent clumping.

8

Toss the cooked shells into the cheese sauce until thoroughly coated.

9

Transfer the mixture to a baking dish.

10

Top with a blend of cheddar, mozzarella, and parmesan for a crispy crust.

11

Bake in the oven, finishing under the broiler to achieve a golden brown, crispy top.

12

Allow the dish to rest for at least 5 minutes before serving. This step is essential for the sauce to set up and achieve maximum creaminess.