It is rainy and stormy today in Newport Beach. The house is cozy and I am craving something warm and tasty. I usually do not eat pasta. I usually substitute carrot or zucchini noodles instead. But today called for the real deal.
Makes a 13×9 dish
I box lg macaroni noodles (cook in boiling water that is heavily salted for eight minutes only and then drain. Remove to a large bowl and wait for other ingredients)
1 stick butter
8 TBSP flour
4 cups whole milk
2 TBSP ground mustard
1 TBSP salt
1 TBSP black pepper
1 pinch nutmeg
1/2 cup Italian breadcrumbs lightly toasted in 2 TBSP butter.
2 cups of cheese + 1 cup to sprinkle on top (I like cheddar and jack)
In a medium sauce pan on medium heat add one stick of butter and 8 tablespoons of flour. Using a whisk melt the butter into the flour. Add the mustard powder and whisk. Slowly add in the milk and continue to whisk.
Crack one egg into a small bowl and mix. Set aside . When the mixture is hot add some of the hot liquid into The bowl with cracked egg and mix. This will temper the egg so when you add it to the mixture it does not make scrambled eggs.
Add the egg in with the white sauce. Add salt and pepper and nutmeg and continue to whisk as the sauce thickens. When the sauce resembles a thick gravy ,add in 2 cups of cheese and continue to whisk until melted. When he cheese is melted add the cheese sauce into the bowl with the macaroni and toss to coat evenly.
Place the macaroni with the cheese sauce in a 13 x 9 casserole dish that has been sprayed with cooking spray. Sprinkle with cheese and toasted breadcrumbs and bake at 350° for 30 minutes.