4 cups dried macaroni
1 whole egg
1/2 stick of butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 teaspoons dry mustard
1 pound sharp Cheddar, grated
Extra cheese or seasoned bread crumbs for baking
1/2 teaspoon Salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Boil a large pot of water, cook the macaroni until still slightly firm. Drain and set aside.
Beat 1 egg in a small bowl, set aside. In a large pot, melt the butter and whisk in flour over medium-low heat. Cook for a couple of minutes, whisking constantly without burning. Pour in milk. Add the dried mustard and whisk until a sauce-like texture is achieved. Cook for 5 minutes or until thick, then reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling. Whisk together until smooth. Pour the egg into the sauce, whisking constantly until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Taste the sauce and add seasoning salt as needed. Pour in the drained, cooked macaroni and stir until noodles are completely coated.
Pour your macaroni and cheese into a buttered baking dish - (or, in case of Polish pottery dish you do not need to butter it; it has a nonstick glaze!) and, if desired, top with extra shredded cheese or seasoned bread crumbs. Bake for 20 to 30 minutes or until golden brown. Serve immediately and enjoy!