Macaroni and Cheese

Recipe by Braxton Lee Allred

I made this recipe up in high school when I was craving some gourmet macaroni and

Ingredients

cheese. It’s been combined with other recipes over the years, and this is pretty much as
good as it gets. Warning: you should probably not eat this more than once or twice a
year. It’s a guaranteed heart attack otherwise.
4 cups Dried Macaroni – cook it but
½ teaspoons Seasoned Salt undercook by a couple minutes
½ teaspoons Ground Black Pepper
1 whole egg beaten
½ teaspoons each Cayenne Pepper,
4 T Butter Paprika, Thyme
4 T Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard,
1 T. curry powder More If Desired 1 pound Cheese,
2 teaspoons Basil (dried) Grated Smoked sausage, sliced and diced; or
½ teaspoons Salt, More To Taste bacon bits (or fried, crunchy bacon)

01
Cook macaroni until very firm. Prepare sauce while pasta is cooking. Macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat egg. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Pour in milk, add mustard, and whisk until smooth.
02
Cook for 2-3 minutes until thick. Reduce heat to low. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
03
Add in cheese and stir to melt. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in drained, cooked macaroni and stir to combine. Serve immediately if you want it very creamy, or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Before baking, top with Durkees fried onion.