iklan 336x280 atas



  • 4 cups dried macaroni
  • 1 large whole egg beaten
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 heaping teaspoons dry mustard more if desired
  • 16 ounces sharp cheddar 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

Optional Toppings:

  • 2 cups sharp cheddar cheese grated
  • 2 tablespoons fresh parsley chopped


  • If baking, preheat oven to 350 degrees and spray a 9X13 inch baking dish with nonstick cooking spray.
  • Follow the pasta's package instructions and cook pasta, in well-salted water, until al dente. Drain. Set Aside.
  • Beat the egg in a small mixing bowl. Set aside. 
  • Melt butter in a large pot, then evenly sprinkle the flour over the melted butter. Whisk together, over medium-low heat, and cook for about 2 minutes or until the mixture becomes a nice golden color, whisking constantly. Don’t allow it to burn.
  • Remove from heat add milk and mustard, and whisk until smooth. Return to medium heat and bring mixture to a boil. Reduce heat, and simmer, stirring constantly, until sauce is thick about 3-4 minutes. Reduce heat to low.
  • Remove 1/4 cup of the sauce and slowly whisk it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
  • Add the egg mixture to sauce, whisking constantly.  Stir in the cheese and stir until sauce cheese is melted. Add 1/2 teaspoon salt,  1/2 teaspoon pepper and any of the optional seasonings. Taste sauce and adjust seasonings.
  • Add the drained pasta and stir until evenly combined. 
  • Serve immediately (very creamy) or pour into prepared baking dish, top with additional 2 cups of shredded sharp cheese. Bake for 20-25 minutes or until the top is golden brown and the casserole is bubbly. Sprinkle top with fresh parsley and serve!