Pioneer Woman's Creamy Mac

My heart lies with Mac and Cheese. Really, if you know me, you know that I could eat it for breakfast. And lunch. And dinner. It makes me so happy. My mom made it constantly, and she got me addicted.

Pioneer Woman’s Creamy Mac
Printable Version

4 cups Dried Macaroni
1 whole Egg Beaten
4 Tbs. Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
½ tsp. Dry Mustard, More If Desired
1 pound Cheese, Grated (I used 8 oz. colby jack, 6 oz. velveeta, and 2 oz. american)
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper

Optional Spices: Cayenne Pepper, Paprika, Thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
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 salt 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.

Recipe from The Pioneer Woman
Serves 4.