Macaroni & Cheese

Ingredients:

• 4 cups dry macaroni
• 1 egg, beaten
• ¼ cup (1/2 stick) butter
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• 2 heaping teaspoons dry mustard (or more to taste)
• 1 pound cheddar or other desired cheese, grated
• ½ teaspoon salt (or more to taste)
• ½ teaspoon seasoned salt
• 1 teaspoon ground black pepper

Directions:

1. Cook the macaroni until very firm.  The macaroni should be too firm to eat right out of the pot.  (If you’re in a hurry and don’t want to bake the macaroni and cheese, cook it now until it’s done.)  Drain.
2. In a small bowl, beat the egg.
3. Preheat the oven to 350 degrees and butter a large oval or rectangular baking dish.
4. In a large pot, melt the butter and sprinkle in the flour.  Whisk it together over medium-low heat.  Cook for 5 minutes, whisking constantly.  Don’t let it burn.
5. Pour in the milk and add the mustard.  Whisk until smooth.  Cook for 5 minutes or until very thick, whisking constantly.  Reduce the heat to low.
6. To temper the eggs, slowly pour ¼ cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg.  Continue to whisk until smooth.
7. Pour the egg mixture into the sauce, whisking until smooth.
8. Add in all but ½ cup of the cheese and stir until melted.
9. Add the seasonings.  Taste the sauce and add more salt and seasoned salt as needed.  Do not under salt.
10. Pour in the cooked, drained macaroni and stir to combine.
11. Serve immediately or pour into the baking dish and top with the remaining cheese.
12. Bake for 20 – 25 minutes, or until bubbly and golden on top.

Variations:

Add any of the following to the cheese sauce:

• cayenne pepper
• paprika
• ground thyme
• caramelized onions
• roasted, chopped green chilies
• 1 -2 cans Rotel, drained
• cooked, crumbled bacon
• diced, sautéed ham
• diced fresh tomatoes

*adapted from The Pioneer Woman Cooks cookbook