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! 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.
So, I'm glad I decided to make this while watching the USA vs. Canada Hockey game. I need some comforting. I found this recipe as the game started and I was scrolling through food blogs. This one caught my attention and in no time I was able to whip it up just around the time that the game went into overtime and then the USA lost :( Homemade Macaroni & Cheese makes it all better. Kudos to "The Pioneer Woman Cooks" blog where I found this recipe. She's very detailed and has lots of pictures which helps me a lot since I'm a visual learner. Check her out at: http://thepioneerwoman.com/cooking/
Don and I enjoyed this dish so much we had to go for seconds and there's still plenty left.