PW's Mac and cheese
4 C dry macaroni
1 egg beaten
1/4 C or 1/2 stick of butter
1/4 C flour
2 1/2 C milk
2 heaping teaspoons dry mustard- we left it out bc we didn't have any.
1 lb. cheddar or other cheese- grated
1/2 t salt
1/2 t seasoned salt
1 t pepper
Cook the macaroni until very firm. It should be too firm to eat out of the pot. Drain. In a small bowl beat the egg. In a large pot melt the butter and sprinkle in the flour. Whisk it together over medium low heat for 5 minutes whisking constantly. Pour in the milk and add the mustard. Whisk until smooth and cook for 5 more minutes until very thick. Reduce heat to low. Temper the egg slowly by adding 1/4 c of the hot mixture to the egg stirring constantly. Pour the egg mixture in to the sauce and whisk until smooth. Add all but 1/2 C of the cheese and stir until melted. Add the seasonings, we needed more salt. Pour into the cooked macaroni and stir to combine. Top with the 1/2 c of cheese you still have. Bake at 350 degrees for about 20- 25 minutes.
