But now... the cheesy goodness has completely taken over my mind and I cannot think of anything remotely intellectual to say about this meal. After we had it for dinner, I did everything I could to make sure my husband would not touch this for lunch over the next few days - it was all MINE! And it reheated amazingly - maybe even better than the first night.
And I am absolutely not ashamed to say that I ate this for lunch right alongside of her BBQ meatballs.
I should also add that I chose to eat it straight out of the pan - I didn't bake it. When it comes to baked mac and cheese, I definitely want my dad's!
- 4 cups dried macaroni
- 1/4 cup (1/2 stick, 4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 egg, beaten
- 1 pound cheese, grated
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon seasoned salt (more to taste)
- 1 teaspoon ground black pepper
- *Optional spices: cayenne pepper, paprika, thyme
Preheat oven to 350 degrees.
If you plan to bake it, cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. (If you do NOT plan to bake, cook a bit longer.)
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
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.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.