Homemade Mac & Cheese

1 lb. dried macaroni
1 egg

4 Tbsp. butter
1/4 c. flour
2 1/2 c. whole milk
2 tsp. dry mustard
1 lb. cheddar, grated, plus more for topping
salt
Red Robin salt
black pepper
cayenne powder
garlic powder

Preheat oven to 350 F.

Cook the macaroni until still slightly firm. Drain and set aside. 

 

Grease a baking dish. Set aside.

In a small bowl, beat the egg. 

 

In a large pot, melt the butter then sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Pour in the milk, add the mustard, and whisk until smooth. Cook until very thick. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. 

 

Add all the seasonings to taste. Make sure to stir it in and taste it to make sure it is how you like it.

Pour in the drained, cooked macaroni and stir to combine. Pour into prepared baking dish, top with extra cheese, and bake until bubbly and golden on top, 20 to 25 minutes.

 

Here is a link to the recipe I slightly adapted: http://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe.html