Beyond Macaroni Cheese Recipes

Steps:

• Combine macaroni, butter, and egg in a large mixing bowl.
• Dissolve salt and mustard in hot water; stir into macaroni.
• Mix in cheese, reserving enough for topping.
• Lightly spray a 2-qt casserole dish with no-stick cooking spray; pour in macaroni; pour milk evenly over macaroni; top with croutons and remaining cheese.
• Bake at 350 for 45 minutes or until custard is set and top is crusty.
• This macaroni and cheese is best baked for about 25 minutes, removed from the oven, topped with croutons and cheese, then returned to the oven to finish baking. Doing this keeps the topping a nice (not overdone) golden-brown.
• NOTE: 8 ounces elbow macaroni equals 2 cups before cooking. I often use rounded cups of dry macaroni when making this recipe.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.