Cook macaroni until very firm. Macaroni should be too firm to eat right out of pot. Drain.
In a small bowl, beat egg.
In large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let 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. 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 to taste. Pour in drained, cooked macaroni and stir to combine. Serve immediately or pour into a buttered baking dish and top with extra cheese and bake for 20 to 25 min or until buddly and golden on top.
Originally Submitted
1/11/2014
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