Macaroni & Cheese

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.

Ingredients

• 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

Preparation

• 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.

Next Time- This was excellent. I'll just try it with the ground mustard next time to see what that does to the flavor.