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Submitted by: Julie Remer from Gahanna, OH
Originally shared on the web 06/11/2012

16-oz. pkg. elbow macaroni, uncooked
1 egg
1/2 c. butter, divided
1/4 c. all-purpose flour
2-1/2 c. skim milk
2 t. dry mustard
16-oz. pkg. shredded Cheddar cheese, divided
1/2 t. seasoned salt
1/2 t. salt
1/2 t. pepper
1-1/2 c. soft bread crumbs, divided

Cook macaroni according to package directions; drain and set aside. Meanwhile, beat egg in a medium bowl and set aside. In a large saucepan, melt 1/4 cup butter over medium-low heat. Add flour and cook, whisking constantly, for 5 minutes. Add milk and mustard; whisk until smooth. Continue to cook and whisk until sauce is very thick, 5 to 8 minutes. Reduce heat to low. Remove 1/4 cup of hot milk mixture and slowly add it to the egg, whisking until combined. Pour this mixture back into the saucepan and stir. Set aside 1/2 cup cheese for topping. Add remaining cheese to mixture in saucepan; stir until completely melted. Stir in seasonings and macaroni. Melt remaining butter; toss with bread crumbs. Sprinkle half of crumb mixture into a greased 3-quart casserole dish; spoon in macaroni mixture. Top with remaining crumb mixture and cheese. Cover and bake at 350 degrees for 20 to 25 minutes, until bubbly and golden. Serves 8.


Enjoy this recipe from The Harvest Table originally published .

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