• 4 cups of dried macaroni
  • 1/4 cup of salted butter
  • 4 tablespoons of all-purpose flour
  • 2 1/2 cups of whole milk
  • 2 teaspoons of dry mustard
  • 1 egg
  • 1 pound of grated cheese (sharp cheddar, colby, monterey jack, fontina, mild cheddar, pepper jack, gruyère)
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional)
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon thyme (optional)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk the egg in a small bowl and set aside.
  3. Cook the macaroni until it is very “al dente” and then drain.
  4. In a large saucepan or Dutch oven, melt the butter over medium-low heat.
  5. Add the flour and whisk together until combined.
  6. Cook for five minutes, whisking constantly.
  7. Pour in the milk and add the dry mustard.
  8. Whisk together and cook for about five minutes until it is thick.
  9. Reduce the heat to low.
  10. Pour a small amount of sauce into the egg slowly and whisk until cooled.
  11. Dump the tempered egg into the saucepan and whisk together until combined.
  12. Add all but 1/2 cup of the grated cheese and stir until melted.
  13. Season with salt, seasoned salt, black pepper, paprika, cayenne pepper and thyme.
  14. Add the drained macaroni and stir together.
  15. Pour the macaroni into a buttered baking dish and top with the rest of the grated cheese.
  16. Bake for about 20 to 25 minutes until the cheese is melted, bubbly and golden.