Hello good people…Black Martha has not fallen off the face of the earth! Its been real busy lately. But glad to have a moment to share a wonderful recipe for baked Mac n’ Cheese.
After you make this you won’t go back to the box crap with powdered cheese. I’m serious, its that good…real good…hug your momma good. My oldest child who is not a fan of cheese loves this stuff and that says a lot.
Baked Mac n’ Cheese
adapted from Pioneer Woman
1lb box Dried Macaroni
1 whole Egg Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons Dry Mustard
1 pound Cheese, Grated or 2 bags of shredded cheddar cheese
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Paprika
Preheat oven to 350’F.
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain. I cooked mine for 5-6 minutes.
In a small bowl, beat egg, set aside.
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 get lazy and stop whisking…it will burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes on medium-high until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking like crazy to avoid cooking the egg. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in two cups of cheese and stir to melt.
Add salt, season salt, pepper and paprika. Taste sauce and add more salt and seasoned salt as needed.
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.