This is not your stringy ooey gooey mac and cheese. If that's what you're looking for, don't try this recipe. However, this is just as good. It has a custard-y (yes, that's a word--go with it) sauce (except it's not really a sauce). Oh boy. I love trying to express myself. The best part of the mac and cheese is the crispy and crunchy topping that it gets when it bakes. Oh boy. My grandma always sprinkled some paprika on everything so I had to carry the tradition. Plus, it really does taste better with it. Just gives it a little something extra.
So if you have good taste like me and the prez, I highly recommend you try this. As soon as possible. It's easy to make and it has no roux, which means it reheats pretty nicely, too. I should know because I've been eating a lot of it lately!
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8 ounces macaroni (I used shells)
1 tablespoon butter
1 cup milk
1 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon hot water
3 cups cheddar cheese, shredded
Preheat your oven to 350 degrees.
Boil the macaroni in salted water until al dente. Drain. Off the heat add the butter to the pot with the macaroni. Stir in the egg until the macaroni is covered. Dissolve the dry mustard and salt in the hot water and add to the milk. Stir the milk mixture into the pasta. Add in 2 cups of cheddar cheese. Pour into a greased 9x9 or 10x10 pan and sprinkle the remaining 1 cup of cheese on top. Sprinkle with paprika. Bake for about 45 minutes until bubbling and crispy on top. Let cool for a few minutes before serving.