Macaroni and Cheese

Ingredients

• 4 c. 

  dried macaroni

• 1 

  whole egg

• 1/2 

  stick salted butter

• 1/4 c. 

  all-purpose flour

• 2 1/2 c. 

  whole milk

• 2 tsp.

   dry mustard

• 1 lb. 

  cheese (such as cheddar, jack, and/or fontina), grate from block

• 1/2 tsp. 

  kosher salt, more to taste

• 1/2 tsp. 

  seasoned salt, more to taste

• 1/2 tsp. 

  ground black pepper

• Cayenne pepper, paprika and/or thyme (optional)

Directions

1. Cook the macaroni. Drain. 

2. Beat the egg in a small bowl.

3. Melt the butter in Dutch oven and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for about 5 minutes, whisking constantly. Don’t use too many coals or the rue can easily burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick.

4. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.

5. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce, adding more salt and seasoned salt as desired. Pour in the drained, cooked macaroni and stir to combine. Serve immediately; otherwise, top with extra cheese, close lid and cook for 15 to 20 minutes, then serve.

Notes

- I doubled the recipe for my 12 inch Dutch oven and the recipe doubled nicely.

- For nice creamy texture grate cheese from block rather than using pre-grated cheese, otherwise the sauce can get gritty.

- I used a camp chef stove to heat Dutch oven which was easier, but briquettes will work as well. Use the standard bottom amount for 350 degree oven. make sure to continue whisking through the entire process up until noodles are added.