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“Ree Drummond Author of The Pioneer Woman Cooks Ladies' Home Journal Oct 2010”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 and grease a large 2 to 3 quart baking dish.
  2. In a large pot of salted water cook macaroni until still firm, about 4 minutes and drain.
  3. Beat the egg in a bowl and set aside.
  4. In a large saucepan melt butter over medium-low heat and whisk in flour, stirring constantly, for 5 minutes.
  5. Whisk in the milk and mustard until smooth.
  6. Cook until very thick, stirring constantly for 5 minutes.
  7. Reduce heat to low.
  8. Slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly, to temper the egg.
  9. Pour egg mixture back into the sauce.
  10. Reserve 1/2 cup of the cheddar and stir in the rest into the sauce until melted. Add the pepper and salts.
  11. Stir in the macaroni and pour into the baking dish and top with the reserved cheese.
  12. Bake until bubbly or golden, 20 to 25 minutes.

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