Yip! If you thought mac & cheese couldn’t get any better, then you haven’t tried this one! It is definitely a winner 🙂
Even my husband enjoyed it and he is usually a meat kind of guy 🙂
Now on to the recipe…
I improvised a little and used what I already had in my kitchen. One of the ingredients used in the original recipe is “dry mustard” but since I didn’t have any at home I used our regular mustard sauce which we normally put on hot dog rolls. The recipe also says to use “seasoned salt” so I just opted to use fish spice which I love using in most of my dishes.
One other thing, I didn’t put all of the cooked macaroni into the sauce because I wanted my mac and cheese to have more sauce than macaroni! So I think you can measure 3 cups instead of 4 cups of dried macaroni.
Below is the adapted recipe…
3 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons of mustard sauce
2 cups of Cheddar, grated (not pre-grated cheese), plus more for baking
1/2 teaspoon ground black pepper
Other spices: cayenne pepper and paprika
1. Preheat the oven to 180 degrees.
2. Cook the macaroni until still slightly firm. Drain and set aside.
3. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 2 teaspoons of salt, 1 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
5. Pour in the drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.