Ingredients
§
4
cups Dried
Macaroni
§
1
whole Egg
Beaten
§
1/4
cup (1/2
Stick Or 4 Tablespoons) Butter
§
1/4
cup All-purpose
Flour
§
2-1/2
cups Whole
Milk
§
2
teaspoons (heaping)
Dry Mustard, More If Desired
§
1
pound Cheese,
Grated
§
1/2
teaspoon Salt,
More To Taste
§
1/2
teaspoon Seasoned
Salt, More To Taste
§
1/2
teaspoon Ground
Black Pepper
§
Optional
Spices: Cayenne Pepper, Paprika, Thyme
Preparation Instructions
Cook
macaroni until very firm. Macaroni should be too firm to eat right out of the
pot. Drain.
In
a small bowl, beat egg.
In
a large pot, melt butter and sprinkle in flour. Whisk together over medium-low
heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour
in milk, add mustard, and whisk until smooth. Cook for five minutes until very
thick. Reduce heat to low.
Take
1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to
avoid cooking eggs. Whisk together till smooth.
Pour
egg mixture into sauce, whisking constantly. Stir until smooth.
Add
in cheese and stir to melt.
Add
salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO
NOT UNDERSALT.
Pour
in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
