Pioneer Women's Macaroni and Cheese

This is the first patch of this mac and cheese I have made! It was super yummy! I didn't have elbow pasta but I had 4 boxes of spiral noodles so I used those instead. I made this the same day I made the Broccoli casserole. As I said with the broccoli casserole I was short on time and so I was short on time with this one too and therefore my pics are not as detailed as I would like them to be :(

You will need:
4 cups dry macaroni
1 egg beaten
1/4 cup (1/2 stick or 4 tablespoons) butter
1/4 cup all purpose flour
2 1/2 cups whole milk (I used skim and seemed to work and taste just fine)
2 heaping teaspoons of dry mustard (or more to taste)
1 lb grated cheddar cheese (or whatever cheese you desire)
1 teaspoon of salt
1/2 teaspoon seasoned salt
1 teaspoon ground pepper

1. Cook the noodles until firm. The noodles should be too firm to eat right out of the pot; drain


2. In a small bowl, beat the egg.
3. Preheat oven to 350 and butter large oval or rectangular baking dish.

4. In a large pot, melt butter and sprinkle in the flour.
5. Whisk it together over medium-low heat. Cook for 5 minutes, whisking constantly. Don't let it burn.
6. Pour in the milk.
7. Add the mustard and whisk until smooth. Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.


8. To temper the eggs, slowly our 1/4 cup of the sauce into the beaten egg whisking constantly avoid cooking the egg. Whisk until smooth.


9. Pour the egg mixture into the sauce, until smooth.
10. Add in all but 1/2 cup of the cheese and stir until melted.
11. Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you will regret it for the rest of your life! (she actually says that in the cook book)


12. Pour into the cooked, drained, mac, and stir to combine.
13.Serve immediately or pour into baking dish and top with the remaining cheese.
14. Bake for 20-25 minutes.

15. Serve to hungry humans! (she actually says this is a step)