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1
Preheat the oven to 350 degrees F.
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2
Cook the macaroni until still slightly firm.
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3
Drain and set aside.
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4
In a small bowl, beat the egg.
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5
In a large pot, melt the butter and sprinkle in the flour.
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6
Whisk together over medium-low heat.
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7
Cook for a couple of minutes, whisking constantly.
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8
Don't let it burn.
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9
Pour in the milk, add the mustard and whisk until smooth.
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10
Cook until very thick, about 5 minutes.
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11
Reduce the heat to low.
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12
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs.
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13
Whisk together until smooth.
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14
Pour the egg into the sauce, whisking constantly.
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15
Stir until smooth.
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16
Add in the cheese and stir to melt.
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17
Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper.
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18
Add any additional spices if desired.
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19
Taste the sauce and add more salt and seasoned salt as needed!
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20
DO NOT UNDERSALT.
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21
Pour in the drained, cooked macaroni and stir to combine.
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22
Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
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23
Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes.
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24
Remove from the pan and cut into bite-size pieces.
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25
In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
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26
Use a fork to crumble the gorgonzola.
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27
Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls.
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28
Serve as delicious toppings for both sliders and macaroni cheese.
