Homemade Macaroni and Cheese (No leftovers)

The recipe is enough for about 8 servings. The photo is a half batch This is one of the best homemade macaroni and cheese recipes I have come across. U can adjust to whatever is u'r favorite cheese! The cheese is up to u. But remember, the cheese will dominate so use what u like. If u like u'r Macaroni and cheese creamier, u can add additional milk. Ingredients 4 cups Dried Macaroni 1 whole Egg Beaten 1/4 cup Butter 1/4 cup All-purpose Flour 2-1/2 cups Whole Milk 1 teaspoon of mustard 1 pound Cheese, Grated 1/2 teaspoon Sea Salt, More To Taste 1/2 teaspoon Ground Black Pepper 1/2 teaspoon Ground Black Pepper Preparation Instructions Cook macaroni until al dente. 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. Add more salt if desired. Do not under salt. Add paprika. Pour in drained, cooked macaroni and stir to combine. Pour into a baking dish sprayed lightly with cooking spray, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top at 350 degrees.

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