Macaroni and Cheese

Macaroni and Cheese is a recipe appearing in The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, Ree Drummond's first cookbook.

Official Description
Macaroni and cheese holds the distinction of being the one food responsible for my bones and muscles developing as a child. It's all I ate for the first decade of my life, and I still love it every bit as much as I did then.

I use this basic mac & cheese recipe all the time, and love to find different ways to change things up. Sometimes I use all cheddar; other times I'll combine four different cheeses. Sometimes I keep the spices as simple as salt and pepper; other times I sprinkle in cayenne pepper and paprika to give it a kick. And when I really want a decadent delight, I'll stir in additions such as roasted green chilies or crumbled bacon. The possibilities are endless!

I love you, macaroni and cheese. Thank you for coming into my life.

Recipe

 * 4 cups dry macaroni
 * 2 1/2 cups whole milk
 * 1/2 teaspoon salt (or more to taste)
 * 1 egg, beaten
 * 2 heaping teaspoons dry mustard (or more to taste)
 * 1/2 teaspoon seasoned salt (or more to taste)
 * 1/4 cup all-purpose flour
 * 1/4 cup (1/2 stick or 4 tablespoons) butter
 * 1 pound cheddar or other desired cheese, grated
 * 1 teaspoon black pepper (or more to taste)

Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. (If you're in a hurry and don't want to bake the mac and cheese, cook it now until done.) Drain.

In a small bowl, beat the egg.

Preheat the oven to 350*F 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. Cook for five minutes, whisking constantly. Don't let it burn.

Pour in the milk.

Add the mustard and whisk until smooth. Cook for five 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 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 the rest of your life!

Pour in the cooked, drained macaroni and stir to combine.

Serve immediatelyor pour into a baking dish and top with the remaining cheese.

Bake for 20 to 25 minutes or until bubbly and golden on top.

Serve to hungry humans.