mac and cheese (that doesn't glow in the dark)... 1 hour

 

the goods:

 

1 pound dry macaroni

1 egg, beaten

1/4 cup butter (1/2 stick)

1/4 cup all-purpose flour

2 and 1/2 cups whole milk

2 heaping teaspoons dry mustard

1 pound cheddar, grated

1/2 teaspoon salt

1/2 teaspoon garlic salt

1 teaspoon ground black pepper

 

Cook the macaroni in boiling salted water according to package directions for al dente. Drain. In a small bowl, beat the egg. Preheat oven to 350 degrees. Butter a large oval or rectangular dish. In a large pot, melt the butter and sprinkle in the flour. Whisk it together over medium-low heat. Cook for 5 minutes, whisking constantly. Slowly pour in the milk while whisking. Add the mustard and whisk until smooth. Cook for 5 minutes or until very thick, whisking constantly. Reduce heat to low. Temper the egg by slowly adding 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth. Pour the egg mixture into the sauce, whisking until smooth. Add all but 1/2 cup of the cheese and stir until melted. Add the seasonings. Taste the sauce and add more salt or garlic salt to taste. Pour the drained macaroni into the sauce and stir to combine. Pour into the prepared baking dish and top with remaining cheese. Bake for 20 minutes, or until bubbly and golden on top.