- 1 pound (16 oz) elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 1 cup Monterrey Jack cheese, shredded
- 2 tbsp Spicy Brown Mustard
- 1 cuo grated parmesan
- 2 cups Mozzarella chesse, fresh (if you can), cubed
- Black Pepper
- Cooking Spray
Heat oven to 400F.
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| Flour and Butter |
- Cook noodles. Make sure that you aggressively salt the water!! Stir to make sure pasta does not stick to bottom of pot.
- While pasta is cooking, melt butter in separate pan. Add flour and whisk together, making sure that all flour is coated in butter. Keep it moving for around pan for 3 mins to cook the raw taste out of the flour.
- Slowly add 2 1/2 cups of milk, while whisking sauce to prevent lumps. Add black pepper and 1 tbsp mustard. Whisk to combine, remove from heat. Add 3/4 of the cheddar and stir until melted.
- Pour cooked pasta into sprayed 3qt casserole. Add Monterrey Jack and stir. If using shredded Mozzarella, add it here as well.
- Whisk together egg, mustard and remaining milk. Pour over pasta mix. Stir.
- Pour Mornay sauce over pasta mix, stir to combine. Add cubes of Mozzarella throughout mix.
- Sprinkle Parmesan and remaining Cheddar cheeses over the top. Top with Black Pepper to taste.
- Bake 25-30 minutes. Let cool 5 minutes before serving.
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