Mac and Cheese

I made Mac and Cheese for a holiday party dinner. I decided to try a different recipe and I am sure glad that I tried this recipe out. This was definitely a good mac and cheese recipe, much better than the recipe I tried out last year. I think the dry mustard and egg made a difference. I didn't get a chance to get a picture, but it was quite yummy. I will make this one again.

Pioneer Woman’s Baked Mac and Cheese

Ingredients:
4 cups uncooked macaroni
4 tbsp. butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp. dry mustard
1 egg, beaten
1 lb. cheese, grated (I used all cheddar)
1/2 tsp. salt
1/2 tsp. seasoned salt
1/2 tsp. ground black pepper
Dashes of cayenne, paprika, and thyme (optional) – (I used all three)

Directions:
Preheat the oven to 350 degrees F. Cook macaroni according to package directions until slightly firm. Drain and set aside.

In a large pot, melt the butter over medium-low heat. Whisk in the flour and cook the mixture for five minutes, whisking constantly and being careful not to burn. Add the milk to the pot, stir in the dry mustard, and whisk until smooth. Cook the mixture for five minutes until very thick. Reduce the heat to low.

Add the beaten egg to a small bowl. Take 1/4 cup of the warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg. Whisk until smooth. Pour the tempered egg mixture back into the sauce, whisking constantly. Stir until smooth. Mix in the cheese, reserving a handful for topping, and stir until completely melted. Add in salt and other seasonings. Taste and adjust seasonings accordingly. Add the drained cooked macaroni to the pot and mix well.

Pour the mixture into a baking dish, top with reserved cheese, and bake for 20-25 minutes or until golden and bubbly on top.

Source: adapted from The Pioneer Woman