Mac and Cheese

Preheat oven to 350 degrees

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound sharp cheddar cheese, grated

1 cup cottage cheese
1/2 teaspoon salt (more to taste)
1/2 teaspoon Lawry's seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

• Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Test after 5 mins. You don't want it overcooked. 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. Don’t let it burn.
• Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very 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.
• Add in cheese and stir to melt.
• Add salts 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.
• Pour into a buttered baking dish, top with extra cheese and breadcrumbs, and bake for 20 to 25 minutes or until bubbly and golden on top.