Macaroni and Cheese

  • 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
  1. Cook the macaroni until very firm (if too busy to bake the mac & cheese later than cook macaroni is done)
  2. In a small bowl beat the egg
  3. Preheat oven to 350F and butter a large oval or rectangular baking dish
  4. In a large pot, melt the butter and sprinkle in the flour
  5. Whisk together over medium-low heat.  Cook for 5 min, whisking constantly. Don’t let it burn.
  6. Pour in the milk
  7. Add the mustard and whisk until smooth. Cook for 5 min or until very thick, whisking constantly. Reduce the heat to low
  8. 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.
  9. Pour the egg mixture into the sauce, whisking until smooth
  10. Add in all but 1/4 c of the cheese and stir until melted
  11. Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed.
  12. Pour the cooked, drained macaroni and stir to combine
  13. 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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