Favourite Macaroni & Lots of Cheese

An old-fashioned baked macaroni and cheese built without a roux or bechamel, relying instead on a beaten egg and milk binder that sets into a custardy bind around the pasta. The technique is faster than the classic French-style method, and produces a sharper cheese-forward flavor since the dairy isn’t diluted by flour.

The real distinction here is the three-stage cheese addition. Half goes in before baking, a quarter at the 10-minute mark, and the final quarter at 15 minutes. Each addition creates a different layer: melted-and-bound at the bottom, gooey-stretchy in the middle, browned and crusty on top.

Using two cheddars (extra-sharp old and mild yellow) is the key flavor move. The aged cheese contributes the tangy, almost crystalline bite, while the mild cheese melts smoothly and gives the casserole that classic stretchy pull when you scoop a portion.

Kitchen Tips

• Don’t overcook the macaroni. Pull it a minute shy of al dente since it continues cooking in the oven and overcooked pasta turns to mush in the bake.
• Temper the egg and milk mixture by drizzling in a little warm pasta water before adding to the dish. Cold egg hitting hot pasta scrambles instead of binding.
• The brown mustard is doing real work, don’t skip it. The acid sharpens the cheese flavor and keeps the dish from feeling heavy.
• Use freshly grated cheese, not pre-shredded bags. The anti-caking starches on bagged cheese prevent smooth melting and you get grainy sauce.

Variations

• Add a cup of cooked crumbled bacon or diced ham between the cheese layers for a meaty version.
• Stir in a tablespoon of Dijon mustard for a more pronounced tang and continental edge.
• Top with buttered panko breadcrumbs in the final 5 minutes for a crispy crust contrast.