- 4 c dry macaroni
- 1 egg, beaten
- 1/4 c (1/2 stick, or 4 TBL) butter
- 1/4 c all-purpose flour
- 2 1/2 c whole milk
- 2 heaping tsp dry mustard
- 1 lb cheddar or other desired cheese, grated
- 1/2 tsp salt
- 1/2 tsp seasoned salt
- 1 tsp ground black pepper
- Cook the macaroni until very firm (if too busy to bake the mac & cheese later than cook macaroni is done)
- In a small bowl beat the egg
- Preheat oven to 350F and butter a large oval or rectangular baking dish
- In a large pot, melt the butter and sprinkle in the flour
- Whisk together over medium-low heat. Cook for 5 min, whisking constantly. Don’t let it burn.
- Pour in the milk
- Add the mustard and whisk until smooth. Cook for 5 min or until very thick, whisking constantly. Reduce the heat to low
- To temper the eggs, slowly pour 1/4 c of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
- Pour the egg mixture into the sauce, whisking until smooth
- Add in all but 1/4 c of the cheese and stir until melted
- Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed.
- Pour the cooked, drained macaroni and stir to combine
- Pour into a baking dish and top with remaining cheese to bake for 20-25 min (or serve immediately if macaroni cooked completely in step 1)
Possible additions: Caramelized onion, Roasted green chiles, Crumbled bacon, sauteed ham, fresh diced tomatoes
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