Macaroni and Cheese

6 servings


15 minutes

active time

30 minutes

total time


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)


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.


Serving Size




Total Fat

39 g

Saturated Fat

22 g

Unsaturated Fat


Trans Fat

1 g


134 mg


628 mg

Total Carbohydrate

60 g

Dietary Fiber

3 g

Total Sugars

7 g


32 g

6 servings


15 minutes

active time

30 minutes

total time
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