You would think, looking at this, that she was about to dig in. Mmmmm, homemade mac and cheese.
You would be wrong. My kids prefer this stuff, in this shape.
It's very easy, and despite the toddler skepticism, very tasty!
Macaroni and Cheese
Adapted from Pioneer Woman
4 cups Dried Macaroni
1 whole Egg Beaten
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 cheddar 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 until very firm (3-4 minutes less than suggested). 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 to avoid burning.
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 until melted.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed.
Pour in drained, cooked macaroni and stir to combine.
Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.