Pioneer Woman Mac and Cheese
4 cups Elbow Macaroni, dried
1 large Egg
4 tablespoons Salted Butter
1/4 cup All-Purpose Flour
2 1/2 cups Whole Milk
1 tablespoon Dry Mustard
3 cups Sharp Cheddar Cheese
1/2 teaspoon Salt, plus more for taste
1/2 teaspoon Lawry's Seasoned Salt, plus more to taste
1/2 teaspoon Ground Black Pepper
Preheat oven to 350F.
While the oven is preheating, cook the elbow macaroni per the package instructions just until very firm, 2 to 3 minutes. Drain and set aside.
In the meantime, beat the egg the egg in a small bowl and set aside.
In a large heavy bottom pot, add the butter and heat until melted.
Add the flour by sprinkling it over top the melted butter then whisk together over medium-low heat.
Continue to cook the butter and flour mixture for about 5 minutes, whisking constantly to avoid burning.
Add the milk and mustard powder, then whisk vigorously until nice and smooth.
Cook over medium heat for 5 minutes until very thick before reducing the heat to low.
Ladle about 1/4 cup slowly into the bowl with the beaten egg, whisking rapidly to avoid cooking the egg.
Add the egg mixture into the sauce, whisking until smooth.
Add in half of the cheese and stir to melt. Once mostly incoporated, add the remaining cheese and continuing stirring until melted and creamy.
Add the salt, seasoned salt and pepper then mix to combine. Taste for seaoning level and add more salt, seasoned salt and pepper to taste.
Dump the cooked macaroni into the cheese sauce and fold until fully coated.
Transfer the mac and cheese to a lightly greased baking dish and top with additional grated cheese.
Bake for 20 to 25 minutes, until bubbling and slightly golden.