1 pound sharp cheddar, grated (not pre grated) plus more for baking
salt
seasoned salt
1/2 tsp black pepper
Optional spices- paprika, thyme, or cayenne pepper
Instructions
Preheat over 350 degrees.
Cook the macaroni until still slightly firm. Drain and set aside.
In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat. Cook for a couple of minutes, whicking constantly. Don't let it burn. Pour in the milk, and add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it ito the beaten egg whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking onstantly. Stir until smooth. Add the cheese an stir to melt. Add 1/2 tsp salt, 1/2 tsp seasoned salt, 1/2 tsp pepper. Add any additional spices if desired. Taste the sauce and add more salts as needed. Do not Undersalt.
Prour in the drained, cooked macaroni and stir to combine. Serve immediately ( while its still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top. 20 to 25 minutes.
Originally Submitted
10/7/2012
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