Macaroni and Cheese

I made a Mac and cheese with fancy white cheddar and it was awful. I tried a different recipe using the pre-shredded crappy cheddar at the store. It uses an egg instead of flour as a thickener. I used the herbed breadcrumbs and the kids didn't like it. Ate leftovers for a week.

• 4 c/450 g macaroni
• 6 T butter, divided
• 2 eggs, slightly beaten
• 4 c milk
• 1 generous t dry mustard
• 2 t salt
• pinch of black or cayenne pepper
• 6 c shredded sharp cheddar
• 1/2 c fine bread crumbs (1 c was too much)

1. Preheat oven to 220C/425F. Grease a large casserole dish (~9x13).
2. Cook macaroni just until al dente. Drain well.
3. Melt 3 T butter in pot and add pasta. 
4. Whisk eggs, milk, mustard, salt, and pepper. Add to pasta with cheese. Stir constantly over med-high heat until cheese melts and sauce thickens.
5. Continue cooking, stirring constantly for 5 min or until very thick and creamy.
6. Transfer to prepared dish.
7. Melt 3 T butter in small saucepan and mix with bread crumbs. Sprinkle evenly over top.
8. Bake 10-15 min.