Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. By the time I had finished and served it at our New Years Day lunch, everyone could not stop raving about how delicious it was. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. and thus the 'Best Mac N Cheese Ever' was born. Taste the sauce and add more salt and seasoned salt as needed.
STEP 2 Melt the butter in a large pan over a medium heat. Cook the macaroni in a large pan of boiling salted water following pack instructions until al dente, then drain well. Step 5 Pour the egg mixture into the sauce, whisking constantly. 200g grated mature cheddar, plus 2 tbsp for the top Method STEP 1 Heat the oven (if using, see step 4) to 220C/fan 200C/gas 7.Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. Step 3 Melt the butter in a large pot and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot. Step 1 Cook the macaroni until very firm.
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