Macaroni and Cheese

Scanned recipe card, dated 8/4/2009

A classic stovetop mornay-style mac and cheese: a butter-and-flour roux, milk, a heaping dose of dry mustard, and a pound of grated cheese, tempered with egg for richness. The card's instructions end with a firm, all-caps reminder not to skimp on the salt.

Ingredients

• 4 cups dried macaroni
• 1 whole egg, beaten
• ¼ cup (½ stick, or 4 tbsp) butter
• ¼ cup all-purpose flour
• 2½ cups whole milk
• 2 tsp (heaping) dry mustard, more if desired
• 1 lb cheese, grated
• ½ tsp salt, more to taste
• ½ tsp seasoned salt, more to taste
• ½ tsp ground black pepper
• Optional spices: cayenne pepper, paprika, thyme

Method

1. Cook the macaroni. Cook the macaroni until very firm — it should be too firm to eat right out of the pot. Drain.
2. Beat the egg. In a small bowl, beat the egg.
3. Make the roux. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for five minutes, whisking constantly — don't let it burn.
4. Add milk and mustard. Pour in the milk, add the mustard, and whisk until smooth. Cook for five minutes until very thick.
5. Temper the egg. Reduce heat to low. Take ¼ cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.
6. Combine. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth.
7. Add cheese. Add in the cheese and stir to melt.
8. Season and finish. Add salt and pepper. Taste the sauce and add more salt and seasoned salt as needed — do not undersalt. Fold in the drained macaroni and serve.