Mac and Cheese
4 cups dried macaroni (I used penne)
1/4 cup butter
1/4 cup flour
2 1/2 cups whole milk
2 t dry mustard
1 pound cheese, grated (I used sharp cheddar)
1/2 t salt
1/2 t season salt
1/2 t pepper
Cook macaroni until still firm. I bite into one and if it is still a little white inside than it is good to go. Drain noodles. In a small bowl, beat egg. In a large pot, melt butter and whisk in flour. Continue whisking over medium low heat for 5 minutes, being careful not to let it burn. Pour in milk, add mustard, and stir until smooth. Cook for 5 minutes until it is thick. Reduce heat to low.
Take 1/4 cup of sauce and slowly, while whisking, add to egg. Pour egg mixture into sauce again whisking constantly so as not to cook the egg. Stir until smooth. Add cheese and stir until melted. Add salt, seasoning salt and pepper. Taste sauce and add more salt if needed. Pour in cooked, drained noodles and stir to combine. You can eat it just like this, it will be pretty creamy. I put it into a greased 9x13 and topped it with bread crumbs and more cheese and then baked it for about 20 minutes at 350. It should be lightly browned and bubbly around the edges.