I love mac and cheese. I even love the Kraft Mac and Cheese that has questionable cheese. I ran across this recipe that I had tagged a few years ago in my recipe folder. This folder holds treasures beyond measure. I try to clean it out as often as I clean closets, but that has not helped me in the least. This mac and cheese is rich, gooey with a crunchy bread topping. It is so good and so easy. the weather is getting perfect for this dinner. It is the ultimate comfort food.
Family Favorite Mac & Cheese
1 16 oz package elbow macaroni, uncooked
½ cup butter divided
¼ cup flour
¼ cup skim milk
2 tsp dry mustard
1 16 oz. package shredded cheese
½ tsp seasoned salt
½ tsp. pepper
½ tsp. salt
1 ½ cups soft bread crumbs
Cook the macaroni according to directions, drain and set aside
Beat the egg in a medium bowl and set aside.
In a large saucepan, melt ¼ cup butter. Add the flour and cook, whisking constantly, for 5 minutes.
Add the milk and mustard and keep cooking and whisking until mixture is thick and smooth, about 5-8 minutes.
Slowly add ¼ cup of the hot mixture to the egg, mixing well. Pour back into the saucepan and stir.
Setting aside ½ of the cheese, add the cheese to the mixture. Add the macaroni and seasonings.
Pour into a greased pan. Melt remaining ¼ cup butter and toss with breadcrumbs. Cover top of mac and cheese.
Cover and bake for 25 minutes at 350 degrees. I took the foil off for a few minutes at the end to get more color on the breadcrumbs. I like them toasted and crunchy.