Ingredients:
* 1 pound elbow macaroni
* 1/4 cup unsalted butter
* 1/4 cup all-purpose flour
* 4 cups whole milk
* 1 tsp salt
* 3 tbls 80|20 Mac Daddy seasoning
* 4 cups shredded sharp cheddar cheese
* 1 cup shredded mozzarella cheese
* 2 Eggs
Instructions:
* Cook the pasta:
* First if you're not salting your pasta water you're missing out on greatness
Cook the macaroni according to package directions(I usually cook about 9 minutes in boiling water)
*Then drain and set aside.(I always put a cup of the pasta water on the side)
Make the cheese sauce:
* Melt the butter in a large saucepan over medium heat.
* Whisk in the flour until smooth and cook for 1 minute.
* Gradually whisk in the milk until combined.
* Now whisk in 1 tbls of 80|20 Mac Daddy seasoning
* Bring the mixture to a boil, then reduce heat and simmer until thickened, stirring occasionally.
* Stir in 80|20 Mac Daddy seasoning, cheddar cheese, and mozzarella cheese until melted and smooth.
* Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.
* Combine the cup of pasta water we put to the side.
* Pour in the rest on that Mac Daddy seasoning to the pasta and cheese combo and mix well
* Scramble the eggs and stir into the pasta and cheese mix.
* Bake (optional): For a richer, more decadent mac and cheese, transfer the mixture to a greased baking dish. Top with additional cheese and bake at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.
Tips:
*I'm baking my mac and cheese in the smoker and that will cook for 1 hour and 15 minutes at 275°F (135°C)
* For a creamier sauce, use a combination of whole milk and heavy cream.
* For a crispy topping, after the cooking is done, turn the oven to broil and continue to cook for 2-3 minutes. (Make sure your dish is on the bottom rack for this step)
* Experiment with different cheeses, such as Gouda, fontina, or Asiago.
Enjoy your homemade mac and cheese!