Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Other kinds of cheeses can get gritty, stringy, or otherwise unappetizing, but not sharp white cheddar that one. This cheese, according to Martha Stewart Magazine, makes for the most luxurious sauce. Tear the bread into pieces and process in a food processor until the bread becomes the consistency of bread crumbs. Cook the mixture for 5 minutes, whisking constantly. If you're looking for the smoothest, creamiest cheese sauce for the best macaroni and cheese ever, you'll want to use sharp white cheddar. Toast the bread slices until golden brown and crispy: place the bread slices on a baking sheet and broil for several minutes, turning a few times, or use a toaster oven or toaster. In a large pot, melt the butter and sprinkle in the flour.
The macaroni should be too firm to eat right out of the pot. Super creamy and gloriously cheesy, this classic baked mac and cheese boasts a golden bubbling lid with ooey gooey goodness underneath - and devout fans from around the world.
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