Tasty Tuesday: Mac N Cheese

Macaroni and Cheese
Adapted from The Pioneer Woman Cooks

1 lb. box short, tubular-shaped pasta, such as elbows, penne, rigatoni orcavatappi
1 T. salt, to season the pasta cooking water
1/4 cup (4 T.) unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 tsp. dry mustard
1 egg, lightly beaten
1 pound cheddar cheese, grated
1/2 tsp. salt
1/2 tsp. ground black pepper

Preheat the oven to 350 degrees.  Butter a large baking dish and set aside.

Bring the pasta water to a rolling boil, add 1 tablespoon of salt and the pasta.  Cook the for about half the recommended cooking time listed on the box.  You want the pasta to be underdone since it will finish cooking in the oven.  Drain and set aside.

In a large pot, melt the butter and add in the flour.  Cook for about 5 minutes over medium-low heat, whisking constantly.  Adjust the heat to make sure the butter/flour mixture does not burn.  Pour in the milk, and add in the dry mustard and whisk constantly until the mixture is smooth and has thickened, about 5 minutes.  Reduce the heat to low.

Add 1/4 cup of the bechamel sauce to the beaten egg and whisk constantly until well incorporated and smooth.  Pour the egg mixture into the pot of bechamel sauce and whisk until well incorporated.  Add in all but 1/2 cup of the shredded cheddar cheese and stir until it melts into the sauce.  Season the sauce with the salt and pepper and taste to adjust the seasoning if necessary.  Remove the sauce from the heat.

Pour the drained, cooked pasta into the warm cheese sauce and stir well to combine.  Pour the pasta mixture into the buttered baking dish and top with the reserved 1/2 cup shredded cheddar cheese.  Bake for 20-15 minutes, or until bubbling and golden on top.