Angela M’s Macaroni and Cheese, modified from Foodnetwork.com
4 cups dried macaroni (homogeneous mixture)
1 whole egg (heterogeneous mixture)
1/2 stick (4 tablespoons) butter (homogeneous mixture)
1/4 cup all-purpose flour ((homogeneous mixture)
2 1/2 cups whole milk (homogeneous mixture)
2 heaping teaspoons dry mustard (more if desired) (homogeneous mixture)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking (homogeneous mixture)
Salt (pure substance - NaCl)
Seasoned salt (heterogeneous mixture)
1/2 teaspoon ground black pepper (heterogeneous mixture)
Optional spices: cayenne pepper, paprika, thyme (heterogeneous mixture)
Preheat the oven to 350 degrees F.
Cook the macaroni until still slightly firm. Drain and set aside.
In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. 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. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Pairs Well With
This recipe is one of my favorite foods, so I chose this one. The picture at this website makes it look delicious! My family likes watching the Food Network channel, and we saw The Pioneer Woman make this on her show.
CHEMISTRY INFORMATION: When you whisk the ingredients together, that is one physical change. When you melt the butter, that is also a physical change. When the top of the macaroni turns golden brown, that means there is a chemical change. When the flour and milk mixture gets thicker when you heat it, that is a sign of a chemical change.
Submitted by: "Angela M"