This macaroni & cheese is way better than the stuff in the blue box! I got the recipe from The Pioneer Woman Cooks. I love her blog because she always post pictures of what it should like while you're cooking.. definitely clears up some confusion.
I did make some alterations. I didn't have dry mustard.. but I did have Dijon mustard.. and that worked great! The recipe also calls for 1 pound of grated cheese. I used about 1 1/2 pounds.. I like it cheesy. Be sure to use more than one type of cheese for extra flavor. I used medium cheddar, swiss and pepper jack. The pepper jack really gave it a kick!
This is something really easy to make and seriously so delicious. I think the best part is the leftovers :)
- 4 cups dried macaroni
- 1/4 cup (1/2 stick, 4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 egg, beaten
- 1 pound cheese, grated
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon seasoned salt (more to taste)
- 1 teaspoon ground black pepper
Cook macaroni until very firm. 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. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.