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