Source: The Pioneer Woman
This is my first attempt at homemade mac & cheese. Growing up we always had the stuff from the blue box. I've been eager to try my hand at homemade mac & cheese. I came across this recipe on Pioneer Woman, and knew it would be my first attempt. It certainly didn't disappoint.
I went to 2 stores looking for ground mustard and both were sold out. I know I want to try this recipe again when I can actually use the mustard.
- 4 cups Dried Macaroni
- ¼ cup (1/2 Stick Or 4 Tablespoons) Butter
- ¼ cup All-purpose Flour
- 2-½ cups Whole Milk
- 2 teaspoons (heaping) Dry Mustard, More If Desired (omitted)
- 1 whole Egg Beaten
- 1 pound Cheese, Grated
- ½ teaspoon Salt, More To Taste
- ½ teaspoon Seasoned Salt, More To Taste
- ½ teaspoon Ground Black Pepper
- Optional Spices: Cayenne Pepper, Paprika, Thyme
- 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.
Serve immediately (very creamy) 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.