Man I loved this mac and cheese. I made it a day ahead and then baked it just before eating. Honestly next time I will just eat it immediately, while still hot, without the baking step. It was so creamy and I couldn't stop eating it as I was prepping it. We are lucky there was any left for the actual meal. The texture changes after you bake it, so eat it the way you prefer.
- 4 cups Dried Macaroni (1 lb)
- 1 whole Egg Beaten
- ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
- ¼ cups All-purpose Flour
- 2-½ cups Whole Milk
- 2 teaspoons (heaping) Dry Mustard
- 1 pound Cheese, Grated (I used one brick of American and 1 brick of sharp white cheddar. Grate it yourself)
- ½ teaspoons Salt, More To Taste
- ½ teaspoons Seasoned Salt, More To Taste
- ½ teaspoons Ground Black Pepper
Cook macaroni until very firm (about 3 minutes shy of done). Macaroni should be too firm to eat right out of the pot. 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, whisking constantly to avoid cooking eggs (aka temper the 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 salt and seasoned salt as needed.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy and absolutely to die for) 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. Heavenly either way.