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