Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 Servings
The thick sauce of this Mac and Cheese will suit you perfectly! In just 45 minutes, this amazing dish will light up your day! Serve this for dinner with your family. Enjoy!
Ingredients:
16 oz. sharp cheddar cheese, grated
1 large whole egg, beaten
¼ c all-purpose flour
4 c dried macaroni
½ tsp ground black pepper
2 heaping teaspoons of dry mustard more if desired
½ tsp salt more to taste
½ tsp seasoned salt more to taste
2 ½ c whole milk
4 tbsp butter
Optional Spices:
paprika
thyme
cayenne pepper
Optional Toppings:
2 tbsp fresh parsley, chopped
2 c sharp cheddar cheese, grated
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Crack an egg into a mixing bowl, then beat it until creamy.
Place a large pot on the stove and turn the heat to medium-low.
Add butter and allow it to melt.
Add flour into the pot, then whisk and cook for about a minute.
Remove the pot from the stove. Add milk and mustard, then whisk until well incorporated.
Put the pot back on the stove and allow the mixture to boil over medium-high heat.
Turn the heat down to low, then simmer everything for a few minutes until thick.
Add ¼ cup of the sauce into the bowl with the beaten egg, then whisk until well blended.
Add the egg mixture into the pot with the sauce, then whisk until well blended.
Add cheese and stir until melted completely. Add salt and pepper to season.
Add the cooked pasta, then toss until well coated with the sauce.
Serve and enjoy!
Nutrition Facts:
Serving: ⅙ of the recipe | Calories: 965 kcal | Carbohydrates: 80g | Protein: 45g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 180mg | Sodium: 1219mg | Potassium: 472mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1690IU | Vitamin C: 1.7mg | Calcium: 960mg | Iron: 2.5mg