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  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • 1/4 cup 1/2 Stick Or 4 Tablespoons Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 2 teaspoons heaping Dry Mustard, More If Desired
  • 1 pound Cheese Grated
  • 1/2 teaspoon Salt More To Taste
  • 1/2 teaspoon Seasoned Salt More To Taste
  • 1/2 teaspoon Ground Black Pepper


  • Cook macaroni according to box directions. Don't overcook. Macaroni should be al dente.
  • Make a roux:
  • In a large dutch oven melt butter and slowly add in flour. Whisk together over medium-low heat. Cook for five minutes.
  • Stir beaten egg into the milk and then add to the mixture. Add mustard, salt and pepper and whisk until smooth. Cook for five minutes until very thick.
  • Pour in macaroni and stir to combine.
  • Pour into a 9x13 baking dish, top with extra cheese or panko bread crumbs, and bake for 20 to 25 minutes or until brown and bubbly.