Macaroni and Cheese

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

4 c. dried macaroni

1 whole egg

1/2 stick salted butter

1/4 c. all-purpose flour

2 1/2 c. whole milk

2 tsp. (heaping) dry mustard, more if desired

1 lb. cheese (such as cheddar, jack, and/or fontina), grated

1/2 tsp. kosher salt, more to taste

1/2 tsp. seasoned salt, more to taste

1/2 tsp. ground black pepper

Cayenne pepper, paprika and/or thyme (optional)

Instructions

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

Beat the egg in a small bowl.

Melt the butter in a large pot and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.

Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce, adding more salt and seasoned salt as needed. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Serve immediately; otherwise, pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, then serve.

Nutrition

• Calories: 729
• Lipides Totaux: 39 g
• Lipides Saturés: 22 g
• Acides Gras Trans: 1 g
• Cholestérol: 134 mg
• Sodium: 628 mg
• Glucides Totaux: 60 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 7 g
• Protéines: 32 g