1 pound sharp cheddar, grated, plus more for baking
salt, to taste
1/2 teaspoon ground black pepper
Optional spices- Cayenne Pepper, Paprika, Thyme
Instructions
Preheat oven to 350 degrees F.
Cook the macaroni until 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, whisking constantly. Don't
let it burn. Pour in the milk, 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
into the beaten egg, whisking constantly to
avoid cooking the eggs. Whisk together until
smooth. Pour the egg into the sauce, whisking
constantly. Stir until smooth. Add in the
cheese and stir to melt. Add 1/2 teaspoon salt,
1/2 teaspoon seasoned salt and the pepper. Add
any additional spices if desired. Taste the
sauce and add more salt and seasoned salt as
needed! DO NOT UNDERSALT.
Pour in the drained, cooked macaroni and stir to
combine. Serve immediately (while it's 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
7/13/2015
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