Warning, this isn’t a mac and cheese made for children. This will take much longer than the stuff from the box, but the taste is much better and there are some good techniques to practice.
- 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
- 1 teaspoons 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
- Cook macaroni until very firm, it cooks more later. 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 (tempering), 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 seasonings as needed, be generous.
- Pour in drained, cooked macaroni and stir to combine.
- Top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Source: Pioneer Woman