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1.
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Preheat oven to 350 F. 2.
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Boil macaroni in a pot of water until very firm, for only about three minutes.
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Drain off the water and rinse macaroni with cool water.
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3.
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Grate up all of your cheeses and set them aside.. 4.
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In a large pot over medium-low heat, melt butter then sprinkle in flour.
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Whisk together over medium-low heat.
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Cook mixture for about five minutes or until the mix is light brown, whisking constantly.
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5.
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Mix the half-and-half with mustard in a small bowl then add it a bit at a time and whisk until smooth each time.
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Once all of the cream has been incorporated cook the mixture until very thick.
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Reduce heat to low and keep warm.
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6.
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In a small bowl, beat egg.
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Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking eggs.
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7.
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Pour egg mixture back into the sauce, whisking constantly.
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Stir until smooth and uniform in color.
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8.
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Add in about a pound of the cheeses and stir until melted, then add salt, pepper, and Cajun seasoning.
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Taste sauce and add more seasoning if desired.
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Mix should taste salty, add more salt if needed.
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9.
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Add the drained, cooked macaroni and stir to combine.
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10.
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Pour mixture into a greased baking dish (I used a 9x13), top with the remaining cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
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Serve and enjoy!
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Recipe loosely adapted from Pioneer Woman and my late grandmothers recipes.
