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PW's Mac and Cheese

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 431kcal

Ingredients 

  • 4 cups macaroni
  • 1 egg, Beaten
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 2 teaspoons dry mustard, More If Desired, heaping
  • 1 pound cheese, Grated
  • 1/2 teaspoon salt, More To Taste
  • 1/2 teaspoon seasoned salt, More To Taste
  • 1/2 teaspoon ground black pepper
  • Optional Spices, Cayenne Pepper, Paprika, Thyme

Instructions

  • 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 salt 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.

Notes

http://thepioneerwoman.com/cooking/macaroni-cheese/

Nutrition

Calories: 431kcal | Carbohydrates: 36g | Protein: 20g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 702mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 650IU | Calcium: 390mg | Iron: 1.8mg