A delightful twist on classic macaroni and cheese, featuring a creamy custard base and a crispy breadcrumb topping.
Cook the macaroni in boiling water until al dente, then drain thoroughly.
Rinse the macaroni with cold water after draining to stop the cooking process and prevent sticking.
Melt the butter in a mixing bowl and stir in the cooked macaroni and beaten egg until well coated.
Ensure the butter is melted but not too hot to avoid cooking the egg prematurely.
Mix the salt and dry mustard with a tablespoon of hot water, then stir into the milk.
Using hot water helps dissolve the mustard and salt evenly into the milk.
Layer the macaroni mixture in a buttered casserole dish, then pour the milk mixture over it. Sprinkle with cheddar cheese, reserving some for the topping.
Press the macaroni gently with a spoon to ensure the milk mixture is evenly distributed.
Top with the remaining cheese and breadcrumbs, then bake in a preheated oven at 350°F for 45 minutes or until golden and bubbly.
For an extra crispy topping, broil the dish for the last 2-3 minutes of baking.
Let the casserole cool slightly before serving. Enjoy your creamy baked macaroni with crispy topping!
Allowing the dish to cool helps the custard set, making it easier to serve.
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