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. 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. Cook for 8 to 10 minutes or per package instructions to al dente. After it comes to a boil, add pasta, and return to a boil. In a medium saucepan over high heat, bring 3 cups of well-salted water to a boil. Drain then rinse pasta with cold water and set aside. Here, the milk component is an infused milk-and-cream mixture. Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 2 minute less than the recommended cook time. Southern-style mac n cheese is typically made with a milk-and-egg base rather than a roux. Pour the egg mixture into the sauce, whisking constantly. Spray a 7x11-inch oven-safe pan with non-stick spray. For baked mac and cheese, reserve 1/2 cup for topping the pasta before baking in the oven. 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. Cook the mixture for 5 minutes, whisking constantly. 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.

How to make mac n cheese roux