- 4 cups Dried Macaroni
- 1 whole Egg Beaten
- 1/2 stick butter (1/4 cup)
- ¼ cups All-purpose Flour
- 2-½ cups Whole Milk ( *I used 2 cups 1% and the rest was half and half )
- 2 teaspoons (heaping) Dry Mustard, More If Desired
- 1 pound Cheese, ( *I use smoked Gouda and Gruyere )
- ½ teaspoons Salt, More To Taste
- ½ teaspoons Seasoned Salt, More To Taste
- ½ teaspoons Ground Black Pepper
- Optional Spices: Cayenne Pepper, Paprika, Thyme
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
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Thanks for posting this recipe. I bought both Gouda and Gruyere cheese to make a mac and cheese recipe I found on Cooking Light. When I went to make it I couldn’t find the recipe! So I searched for another that uses both, and found you. I was concerned it wouldn’t be cheesy enough for my husband and have too much of an adult taste, for my kids to like. Fortunately everyone loved it so much, I’m making it again tonight. Again, thank you.
I am so glad that your family enjoyed this – it really is one of the best recipes I have tried. Thanks for stopping by! 🙂
I too heard mac and cheese with these two cheeses is wonderful. Going to try it soon. 🙂