Macaroni and Cheese

I love macaroni and cheese.  Not the boxed stuff, but the real, cheesy, fattening, oh-so-bad for you versions served in restaurants.  For years I’ve wanted to try making my own but was always so intimidated by it for some reason.

I couldn’t have been more surprised when I realized how easy it was to make from scratch.  Seriously, why do I fear some recipes so much?

While this version was tasty, I think I want to try a mixture of cheeses next time.  Just writing up this post and seeing the pictures again has me craving it and ready to make some more.

Macaroni and Cheese  {via The Pioneer Woman}

Ingredients

• 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 Dry Mustard, Note: I will NOT add this next time
• 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
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Directions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.