Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. In a medium, heavy-bottom pot, melt the butter over medium heat.

Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.Email ThisBlogThisShare to TwitterShare to FacebookShare to Pinterest. The macaroni should be too firm to eat right out of the pot. Cook the Macaroni in a large pot salted boiling water according to directions on box, but cook 2 minutes less than direcctions say, as the macaroni will cook all the way through when it bakes in the oven.

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