- 30 mins
Ingredients
- 4 Cups dried Mini Shells (or pasta of choice)
- 1 Egg Beaten
- 3 TB of Butter
- Just under 1/4 cup All-purpose Flour
- 2 /12 cups Whole Milk
- 2 heaping teaspoons of Dry Mustard
- 8 ounces Velveeta (or 3 1/2 cups of Cheese of Choice)
- 1/2 teaspoon Salt (more to taste)
- 1/2 teaspoon Lawy's Seasoned Salt (The Pioneer woman convinced me to buy..so good)
- 1/2 teaspoon Ground Black Pepper
Preparation
Step 1
-Cook Macaroni until al dente (or till the softness you like to eat!)
-Drain.
-In a small bowl, beat egg.
-In a large pot, melt butter and sprinkle in flour.
-Whisk together over medium-low heat..
-Cooking mixture for five minutes..whisking constantly. don't let burn.
-Pour in milk, add mustard and whisk until smooth.
-Cook for five minutes until very thick.
-Reduce heat to low.
-Take 1/4 cup of the sauce and slowly pour it into beaten egg..
-whisking constantly to avoid scrambling eggs :)
-Pour egg mixture into sauce..whisking constantly.. stirring until smooth.
-Add in Cheese and stir to melt.
-Add salt and pepper..taste and add more seasoning if desired.
-Pour in drained, cooked shells and stir to combine.
-Serve Immediately to get the full creamy deliciousness.