Macaroni & Cheese

20 Aug

4 cups Dried Macaroni (about 1 lb)
1 whole Egg, Beaten
4 Tablespoons (½ a stick)  Butter
¼ cups All-purpose Flour
3 cups Milk
1-2 teaspoons Dry Mustard
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Ground Black Pepper


  1. Preheat oven to 350 degrees F. Grease a glass baking dish (9×13 works well) and set aside.
  2. Following directions on package, cook macaroni until right before done. Be careful not to overcook macaroni — it should be too firm to eat right out of the pot. Drain.
  3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly (be careful not to let it burn). Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
  4. In a small bowl beat egg. 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.
  5. Add cheese to milk and flour mixture, and stir to melt. Mix in salt and pepper. Pour in drained, cooked macaroni and stir to combine.
  6. Pour noodles and cheese mixture into baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Makes 6-8 servings.

Variations & Notes:

  • The mustard flavor seemed too strong for my taste — may use closer to 1 tsp next time.
  • Saute an onion in butter before adding flour.
  • Original recipe calls for whole milk, if using nonfat, try adding extra butter.
  • Optional Spices: Cayenne Pepper, Paprika, Thyme

Recipe adapted from The Pioneer Woman




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