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1
In a large skillet, brown the ground beef over medium heat until brown and crumbly.
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2
Drain any grease or moisture from pan and set aside.
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3
Cook macaroni according to package instructions for al dente.
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4
Drain water and set macaroni to the side.
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5
Bring a medium-sized pot filled halfway full of water to a boil.
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6
Add the broccoli florets and cook until broccoli is fork-tender.
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7
Drain water and set aside.
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8
Preheat oven to 350 F. In a small bowl, beat the egg.
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9
Set aside.
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10
In a Dutch oven over medium-low heat, melt the butter.
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11
Add the flour and whisk constantly until mixture is light brown in color, about 5 minutes.
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12
Whisk constantly so it doesnt burn (if it burns and yall will know it if it does, throw it out and start again).
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13
Add milk and dry mustard, whisking until smooth.
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14
Cook for 3 minutes to thicken it.
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15
Take 1/4 cup of the sauce and pour it into the beaten egg, whisking constantly so it doesnt cook the egg.
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16
Whisk until smooth.
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17
Pour egg mixture into the pot of sauce, whisking constantly until smooth.
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18
Add cheese into the Dutch oven.
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19
Add salt, seasoned salt, cayenne and pepper.
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20
Add more seasoned salt as needed.
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21
Add macaroni, beef and broccoli to the sauce.
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22
Stir to combine.
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23
Lightly spray a 9 x 13 baking dish with non-stick cooking spray.
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24
Add mixture into the dish and spread evenly.
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25
Bake for 20-25 minutes.
