This is the Oly Football players all time fav mac and cheese recipe. I was making 6 batches of this weekly during the season…I’m tired just thinking about it;)
4 c. dried macaroni
1 whole egg, beaten
4 T. butter
1/4 c. flour
2 1/2 c. milk
1 tsp. dry mustard
1 pound mild cheddar cheese, grated
1 tsp. salt
1/2 tsp season salt
1/2 tsp ground black pepper
pinch of cayenne pepper
Cook noodles just a few minutes…they still should be very firm and set aside.
In a large pot, melt butter and sprinkle in flour. Whisk together over med-high heat. Cook for 5 minutes, whisking constantly.
Pour in milk slowly as well as dry mustard, whisking until smooth. Cook for 5 more minutes, stirring.
Reduce heat to low.
Temper the eggs: pour in a ladle full of milk mixture into eggs in a bowl, whisking rapidly. Repeat this several times. Then add in the whole bowl of tempered eggs back into the milk mixture, whisking constantly.
REMOVE PAN FROM HEAT *this will help cheese sauce to not be grainy*
Add in the cheese, leaving just enough to sprinkle on top. Stir to combine and then add in the seasonings.
TASTE -add more if needed. Nothings worse than not enough salt in mac n cheese.
Now pour in the drained noodles and mix together. Pour into a buttered 9×13″ baking dish then top with more cheddar cheese and some freshly grated parmesan cheese. Bake at 350 degrees for 20-25 minutes