Mac & Cheese

Seriously so good. But, then again, has the Pioneer Woman ever steered us wrong?

Mac & Cheese

Mac & Cheese
{From the Pioneer Woman}

4 cups whole wheat macaroni
1/2 stick butter
1/4 cup flour
2 1/2 cups milk
2 teaspoons dry mustard
1 egg, beaten
2 cups shredded cheese, plus a little more to top of the dish
1/2 teaspoon each of salt, pepper and seasoned salt

1. Cook macaroni until very firm. Too firm to eat. Drain and set aside.
2. In the same large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Don't let it burn!
3. Pour in milk and add mustard, whisking until smooth. {I didn't have dry mustard on hand, so I just used some Heinz Spicy Brown Mustard and it worked just fine.} Cook for five minutes to let the sauce thicken up a bit, then reduce the heat to low.
4. Take 1/4 cup of sauce and add it to the egg, which has been beaten in a separate small bowl. Pour slowly and whisk constantly to avoid cooking the egg. When it's been combined, add the egg mixture to the rest of your sauce.
5. Add in cheese, stirring to melt. Add salt, pepper and seasoned salt {our favorite is Tony's Creole seasoning.}
6. Pour in your macaroni and stir to combine. Pour the whole thing into a 9x13 pan, top with extra cheese and bake for twenty minutes at 350. I served it with veggies and some turkey sausage.

While cheddar is typically used in mac & cheese, any type of cheese will work. When we studied abroad in Provence, we became obsessed with comte, the most popular hard cheese in that region of France. Our Trader Joe's started selling comte a while back, so I splurged on some for this dish.

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