Macaroni and Cheese

This is a carry over recipe from yesterday's southern bbq.  Technically I did not make this today.  However, my blog, my rules, and I spent enough hours in the kitchen yesterday to justify a week.  Therefore, one new recipe a day this year, yes, is a little flexible on a technicality!
I don't know many people who don't love mac and cheese.  However, I personally think it is very hard to master!  I do not want to use powdered cheese or processed cheese (velveeta); I want real mac and cheese.  I have used recipes that have come out clumpy; some have been grainy; and others dry.  So I dug in and read blog after blog, review after review, and the Ree Drummond, Pioneer Woman, is the recipe that kept getting rave reviews.  The only consistent suggestion was to up the amount of milk to prevent drying out.  I followed that advice.  Everything else, I, like a good Sr. Edmund Chemistry student, I followed meticulously according to the directions (very hard for me to do!).  This will be my go-to mac and cheese recipe from now on.

Macaroni and Cheese
printable recipe

4 c. dried macaroni
1 whole egg beaten
1/4 stick butter
1/4 c. flour
2-1/2 c. (I used 3-1/2) whole milk-seriously, it is mac and cheese, you know you are going to eat it, make it right, or just don't eat it!
2 tsp. dry mustard
1 lb. cheese, grated  (I used a combination of Cheddars, but intend to experiment with others next time)
1/2 tsp. salt
1/2 tsp. course ground pepper
*Optional: cayenne pepper, paprika or thyme, depending on your preference

Cook macaroni until very firm.  Macaroni should be too firm to eat out of the pot.  Not crunchy, chewy.  About 5 minutes.  Drain.

In a small bowl, beat the egg with a fork and set aside.

In a large pot, melt butter and sprinkle with flour.  Whisk together over medium-high heat for 5 minutes, whisking constantly.  Don't let it burn.  It will be a nutty brown color.

Pour in milk, add mustard and whisk until smooth.  Cook for 5 minutes until thickened, whisk often to prevent lumping and sticking on the bottom of the pot.

Take 1/4 c. of the hot sauce and slowly pour into the beaten egg, whisking constantly to avoid scrambling the egg.  Whisk until smooth.

Pour egg mixture into the sauce, whisking constantly until smooth.
Add cheese and stir to melt.

Add salt and pepper.

Pour in the cooked macaroni.  Serve immediately for very creamy, or pour into a buttered casserole and top with grated cheese.  Bake 25 minutes in a 350 degree oven until brown and bubbly.

Imagine it brown and bubbly!  I was busy getting everything on the table and didn't take the final photo!