This mac and cheese will make you the hero of your family!!! I promise!!! It’s SO good and SO easy!! Here’s the run down of what you will need. Keep in mind I doubled this recipe so that we had plenty of leftovers for lunch and snacks.
1lbs of dry macaroni
1 egg, beaten
2 1/2 cups of whole milk
2 heaping teaspoons of dry mustard, more to your taste
1 lbs of grated cheese
1/2 teaspoon salt, more to your taste
1/2 teaspoon of season salt, more to your taste
1/2 teaspoon of black pepper, more to your taste
First step is to get your oven preheated to 350°. Next you are going to start cooking your macaroni, I like mine to be still slightly firm, too firm to eat straight out of the pot, but not crunchy like straight out of the box. Clear as mud?
Next drain those bad boys and let them sit, you can at this point reach for your sauce pan, or if you are like me want to cut down on dishes and will use the same pot you cooked the macaroni in. Whichever you prefer.
Step 2: The sauce
Plop your butter into the bottom of your pot and start melting it. Smell that wonderful smell!
Make sure it doesn’t burn, next add your flour. This is where it starts getting fun, combine your flour and butter to make a rue. But keep stirring it, you do not want this to burn or you will have to start over.
Stirring constantly you are going to cook this for 5 minutes over medium/low heat.
Next you’re going to want to pour in your milk.
Then add your mustard, more to your taste if needed. Then whisk it together until it’s smooth.
Reduce your heat to low and stirring occasionally cook this until it becomes very thick like a gravy.
Remember that cute beaten egg?
Add a 1/4 cup of your thick sauce to the eggs.
Beat the mixture for a couple minutes.
This will temper your eggs so that when you add them to your very hot, thick sauce, your eggs won’t scramble. No one wants scramble eggs in the middle of their mac and cheese.
Pour your egg mixture into your sauce base.
Mix that bad boy on up until it’s nice and smooth! Now this is where all the magic starts happening.
Take your grated cheese and start adding it to your sauce base. Leave a little on the plate so you have enough to top the mac and cheese before it heads into the oven.
Stir that deliciousness up until your cheese is completely melted. Yummo!
Finally you are going to add your salts and pepper. Make sure you taste as you go. There is salt in cheese and over salting your sauce at this point would be detrimental. Trust me, I’ve done it.
The reason you add your spices last is so that you can taste the sauce as a whole, after everything has been added. Since there is usually salt in butter and cheese, things can get out of hand quickly, so make sure you wait until the end to do this part.
Finally you are going to pour your cooked mac into a 9×13 pyrex and pour your sauce all over the top. Make sure you mix it up so even the bottom noodles get coated.
Cover the top with your remaining cheese.
Bake that heaven in the oven for about 15 minutes until it is golden on the edges and bubbly all over!!! You’re welcome.
Pairs well with Homemade Chicken Strips
Recipe adapted from The Pioneer Woman.