Macaroni and Cheese

A recipe from Pioneer Woman. Comfort food for the colder weather. We were too anxious to eat it so we didn't bake it, but I'm sure that would've been delicious. Also, I used penne instead of macaroni. If you do this, you have to measure out more than 4 cups noodles, because the noodles are larger and measure differently. Makes sense right? Macaroni would pack in the measuring cup more, but there are more air spaces around the larger penne noodles. Okay I'm tired. No more explaining. Just make this.

Ok I've recieved some feedback and I have a post-edit. I actually didn't have dry mustard and instead did a squirt of Dijon mustard instead. Someone who used the dry said it tasted funny. Maybe try 1 1/2 tsp of Dijon mustard instead of the dry.

Homemade Mac and Cheese

4 cups dried macaroni
¼ cup (1/2 stick, 4 tablespoons) butter
¼ cup all-purpose flour
2 ½ cups whole milk
2 heaping teaspoons dry mustard (I used 1 1/2 tsp Dijon mustard instead)
1 egg, beaten
1 lb. cheese, grated
½ teaspoon salt (more to taste)
½ teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

If you're planning on baking it, cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. (If you're serving it right out of the pot, cook it fully.) Drain.

Meanwhile, in a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn. 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 salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine. Serve immediately (very creamy) 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.

Recipe from Pioneer Woman.