MACARONI AND CHEESE (PIONEER WOMAN)

Steps:

• Cook the macaroni until very firm. It should be too firm to eat right out of the pot. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. Drain.
• Preheat oven to 350 and butter a large oval or rectangular baking dish.
• In a large pot, melt the butter and sprinkle in the flour.
• Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. Don't let it burn.
• :Pour in the milk.
• Add the mustard and whisk until smooth.
• Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
• To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
• Pour the egg mixture into the sauce, whisking until smooth.
• Add in all but 1/2 cup of the cheese and stir until melted.
• Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it.
• Pour in the cooked, drained macaroni and stir to continue.
• Serve immediately or pour into the baking dish and top with the remaining cheese.
• Bake for 20 to 25 minutes or until bubbly and golden on top.
• Serve.