Ingredients
Scale
- 4 cups dried macaroni
- 1 egg, beaten
- 4 TB butter (1/2 stick)
- 1/4 cup flour
- 2 1/2 cup whole milk
- 2 tsp dry mustard, more if desired
- 1 pound cheese, grated
- 1/2 tsp salt, more to taste
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper, more opt.
Instructions
- Cook macaroni until very firm. Macaroni should be too firm to eat right of the pot. Drain.
- In a small bowl beat the egg.
- In a large pot, melt butter and sprinkle in flour. Whisk together over med-low heat. Cook mixture 5 min, whisking the whole time. Do not burn.
- Pour in milk , add mustard, and whisk untl smooth. Cook 5 min until very thick and reduce to low. Take 1/4 cup of the sauce and mix with egg, until smooth.
- Pour egg mixture in to the sauce and whisk constantly until smooth. Add in cheese and stir to melt. Add S&P to taste. **DO NOT under-salt!!
- Pour in macaroni and stir to combine. Serve immediately or pour into buttered dish and refrigerate for later.
- When ready to serve remove from fridge and allow to sit at room temperature for 30 minutes. Then bake at 350 until bubbly and hot. About 25-30 minutes