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. 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.The macaroni should be too firm to eat right out of the pot. Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.
Taste for seasonings and add more salt if needed. Pour egg mixture into sauce and cook for another minute.Īdd cheeses and stir until melted. (Do not undersalt!)īeat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Cook, stirring constantly, over medium heat for 1 minute. Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Preheat oven to 350 and butter a large oval or rectangular baking dish. In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). If youre in a hurry and dont want to bake the macaroni and cheese, cook it now until its done.
Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Drain and set aside.įry bacon until slightly, but not overly, crispy. Cook macaroni for half the time of the package instructions.
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