There is not a more perfect comfort food than homemade macaroni and cheese. There is something about the ooey gooeyness of the cheese on top of mounds of pasta that makes this the perfect side dish to any meal, or could even be a meal in itself. You can use any of your favorite cheeses to make this recipe – I used half a pound of white cheddar and a half a pound of sharp cheddar. I think next time I might try it with Colby Jack cheese to give it some kick. I can’t stress enough to taste the cheese sauce and make sure it is well seasoned. I thought it was somewhat bland with just salt and pepper, so feel free to play around with spices like cayenne pepper, paprika or thyme to give it a deeper flavor.
4 cups dried macaroni
1 whole egg, beaten
4 tablespoons butter
¼ cups all-purpose flour
2-½ cups milk
2 teaspoons (heaping) dry mustard
1 pound cheese, grated
½ teaspoons seasoned salt
Salt and pepper to taste
Optional Spices: cayenne pepper, paprika, thyme
Bring a large pot of water to a boil. Cook macaroni until very firm, only for 4-5 minutes. The macaroni should be too firm to eat right out of the pot. Drain.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. 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 to taste. Pour in drained, cooked macaroni and stir to combine.
Serve immediately, 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.
Source: The Pioneer Woman