Old-Fashioned Macaroni & Cheese

Nothing warms the tummy and starts the school year off like old-fashioned homemade Old-Fashioned Macaroni & Cheese.

Cheesy goodness.

Old-Fashioned Macaroni & Cheese

Makes 6-8 servings.

Preheat oven to 350°F.

• 1 pound pasta (penne, shells, or macaroni all work well)
• 2 cups pasta water
• 2 cups heavy cream
• 6 eggs
• 1/4 cup unsalted butter
• 1/4 cup flour
• 8 ounces Gruyère cheese, grated
• 16 ounces sharp cheddar cheese, grated
• 2 teaspoon coarse ground pepper
• 1 1/2 teaspoons sea salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon mustard powder (or mustard)
• 1 cup crushed garlic croutons, plain potato chips, or Panko breadcrumbs

Be sure to measure ingredients, grate the cheese, etc. before you begin so you are ready for the quick steps of this recipe. You can use any melty cheese you enjoy for this recipe. The cheeses listed are just a recommendation. Use your favorites. You can also just use one kind of cheese.

Put a large pot of water on high heat. Salt the water. Be sure to wait for the water to boil and then add noodles. Cook noodles until for half of the time the directions state on the packaging. Drain the noodles but preserve two cups of the pasta water. Set the pasta and reserved pasta water aside.

Pour the heavy cream and eggs into a bowl and whisk until the eggs are well beaten. Set aside.

Turn the burner on to medium heat. Melt butter in a large, oven-safe pan. Sprinkle in flour. Cook while whisking for a couple of minutes.

Remove the pan from heat and pour the egg & cream mixture into the pan. Add mustard powder, cayenne pepper, salt, and pepper. Stir in the grated cheese. Stir in the saved one cup of pasta water and the pasta.

Top the macaroni and cheese with the croutons or one of the other topping options listed. Place in the preheated oven and bake for about 30 minutes or until the pasta is cooked tender and to your liking.

Loverly.

Welcome back, school. And welcome back, old-fashioned macaroni & cheese. Welcome back.