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Categories:Viewed: 41 - Published at: 3 years ago
Ingredients
- 4 cups dry macaroni
- 1 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 heaping teaspoons dry mustard (or more to taste)
- 1 pound cheddar or other desired cheese, grated
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon seasoned salt (or more to taste)
- 1 teaspoon ground black pepper
Method
- In a small bowl, beat the egg.
- Preheat the oven to 350°F and butter a large oval or rectangular baking dish.
- In a large pot, melt the butter and sprinkle in the flour.
- Pour in the milk.
- Add the mustard and whisk until smooth. Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
- To temper the eggs, slowly pour in 1/4 cup 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 1/2 cup of the cheese and stir until melted.
- Pour in the cooked, drained macaroni and stir to combine.
- Serve immediately or pour into the baking dish and top with the remaining cheese.
- Bake for 20 to 25 minutes, or until bubbly and golden on top.
- Serve to hungry humans.
