Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine.
Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook macaroni according to the instructions on the box. Cook the mixture for 5 minutes, whisking constantly. While your water heats, shred cheese, measure out the rest of your ingredients. But with just a tiny bit more effort, you could be having a hero's meal. In a large pot, melt the butter and sprinkle in the flour. Maybe you're eating mac 'n' cheese out of a box right now.Boil some milk with rosemary, thyme, bay leaf and spring onions. Just add one or more of the spices to the pot along with the powdered cheese, milk, and butter, whisking to combine. Melt the butter with flour in a saucepan along with olive oil. Ree loves to boost the flavor of her homemade macaroni and cheese with dried mustard, cayenne pepper, paprika, and thyme, and you can do the same with boxed mac and cheese. The macaroni should be too firm to eat right out of the pot. After boiling strain and put in a bowl with olive oil.