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1
Cook the macaroni until very firm. It should be too firm to eat right out of the pot. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. Drain.
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2
Preheat oven to 350 and butter a large oval or rectangular baking dish.
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3
In a large pot, melt the butter and sprinkle in the flour.
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4
Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. Don't let it burn.
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5
:Pour in the milk.
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6
Add the mustard and whisk until smooth.
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7
Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
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8
To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
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9
Pour the egg mixture into the sauce, whisking until smooth.
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10
Add in all but 1/2 cup of the cheese and stir until melted.
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11
Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it.
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12
Pour in the cooked, drained macaroni and stir to continue.
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13
Serve immediately or pour into the baking dish and top with the remaining cheese.
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14
Bake for 20 to 25 minutes or until bubbly and golden on top.
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15
Serve.
