Macaroni And Cheese (Pioneer Woman) - cooking recipe

Ingredients

4 cups macaroni (dry)
1 egg, beaten
1/4 cup butter (4 tablespoons)
1/4 cup flour
2 1/2 cups whole milk
2 teaspoons dry mustard (to taste, heating teaspoons)
1 lb cheddar cheese, grated
1/2 teaspoon salt (or more, to taste)
1/2 teaspoon seasoning salt
1 teaspoon ground black pepper

Preparation

Cook the macaroni until very firm. It should be too firm to eat right out of the pot. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. Drain.
Preheat oven to 350 and butter a large oval or rectangular baking dish.
In a large pot, melt the butter and sprinkle in the flour.
Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. Don't let it burn.
:Pour in the milk.
Add the mustard and whisk until smooth.
Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
Pour the egg mixture into the sauce, whisking until smooth.
Add in all but 1/2 cup of the cheese and stir until melted.
Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it.
Pour in the cooked, drained macaroni and stir to continue.
Serve immediately or pour into the baking dish and top with the remaining cheese.
Bake for 20 to 25 minutes or until bubbly and golden on top.
Serve.