I’m a huge fan of macaroni and cheese. It has to be one of my favorite comfort foods. I had seen this recipe quite a while back, but finally ended up making it one night when Eric was out. I was planning on making myself a sandwich for dinner, but then realized I had all the ingredients I needed to make this. I halved the recipe (my changes are reflected) and baked it in two souffle dishes. Eric had the leftovers for lunch the next day.
This macaroni and cheese was full of flavor. You have the option of eating it creamy or baking it. As good as it was straight from the pot, I simply can’t resist a good baked mac and cheese. I used a mixture cheddar and Mexican blend cheeses, but you can really use whatever you like (and have on hand). I made a few minor changes based on what I had available at home. I used shell pasta instead of macaroni and used skim milk in place of whole. Also, I omitted the dry mustard because I couldn’t find mine for the life of me. I did throw in a few other spices, and I honestly think you can add whatever spices suit your fancy.
Macaroni and Cheese
2 cups dried macaroni
1/8 cup butter
1/8 cup all-purpose flour
1 1/4 cups whole milk
1 heaping teaspoon dry mustard
1 egg, beaten (I used about half to mix in and poured a little on top before baking.)
1/2 pound cheese, grated
1/4 teaspoon salt (more to taste)
1/4 teaspoon seasoned salt (more to taste)
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
-Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
-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.
–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.
Source: Pioneer Woman