PW’s Macaroni & Cheese
(from jessy_k1065’s recipe box)
http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/
Prep time: 15 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Pasta
Ingredients
- 4 cups Dried Macaroni
- 1 whole Egg Beaten
- 1/4 cups (1/2 Stick Or 4 Tablespoons) Butter
- 1/4 cups All-purpose Flour
- 2 1/2 cups Whole Milk
- 2 teaspoons (heaping) Dry Mustard, More If Desired
- 1 pound Cheese, Grated
- 1/2 teaspoons Salt, More To Taste
- 1/2 teaspoons Seasoned Salt, More To Taste
- 1/2 teaspoons Ground Black Pepper
- Optional Spices: Cayenne Pepper, Paprika, Thyme
Directions
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Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
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In a small bowl, beat egg.
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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.
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Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
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Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
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Pour egg mixture into sauce, whisking constantly. Stir until smooth.
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Add in cheese and stir to melt.
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Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
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Pour in drained, cooked macaroni and stir to combine.
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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.