Baked Macaroni and Cheese a La Pioneer Woman

I adapted this recipe from thepioneerwoman.com but it is pretty close to her original. You can mix and match cheeses if you want but cheddar is always a good standard. I like to blend them for variety.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 1  lb macaroni or 1  lb  cavatappi  noodles
• 1⁄4 cup butter
• 2  garlic cloves, minced (or 1/2 tsp garlic powder)
• 1  dash cayenne pepper
• 1⁄4 cup flour
• 3  cups  whole milk, heated
• 2  teaspoons dry mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon seasoning salt
• 1⁄2 teaspoon black pepper
• 12  ounces sharp cheddar cheese, shredded
• 4  ounces mozzarella cheese, shredded
• 1⁄2 cup cheese, shredded (your choice)
• 1⁄4 cup parmesan cheese, grated

Directions

1. cook pasta al dente- by this i really mean undercook by a couple minutes, it should be too firm to eat just yet. drain.
2. meanwhile, melt butter with garlic. whisk in flour 2 minutes over medium heat.
3. add milk, whisking and cook for about 5 minutes until thickened.
4. add spices, stir and turn off heat.
5. beat egg, temper by adding a little of the warm milk sauce, then add the egg and stir until smooth.
6. add the cheddar and mozzarella, stirring until completely melted and smooth- taste and adjust seasonings now, last chance!
7. add pasta to sauce and pour into a 2-3 qt baking dish or 13x9 in pan.
8. top with 1/2 cup cheese and 1/4 cup parm and bake at 350 uncovered for 30 minutes.