3 cups elbow noodles, cooked and drained
1 whole egg, beaten
3/4 stick of butter
1/4 cup flour
2 & 1/5 cup whole milk
2 tsp dry mustard
16 oz shredded cheddar cheese
Salt and pepper
Creole seasoning, if wanted
In a bowl, beat the egg. In a pot melt the butter and add the flour whisking together. Whisk it over medium heat for about 2 minutes. Don’t let it burn!! Pour in the milk and dry mustard. Whisk it until smooth. Cook for about 4-5 minutes until the sauce is thick. Turn it down to low. Take a few tbs of the sauce and slowly pour it in the egg while whisking constantly so it doesn’t cook the egg. Pour the egg mixture into the sauce and turn it off. Stir until smooth. Add all the cheese except 1/2 cup for the topping and stir until melted. Then add the seasonings.
Don’t forget the mushrooms! Sautee them in a little butter,olive oil and salt just til they start to soften. Keep in mind that your gonna bake this and the mushrooms will cook in the oven. Now add the mushrooms to the cheese sauce along with the cooked noodles. Mix it all together and place in a 9×13 pan. Cover the top with the remaining cheese. Bake on 350* for about 15 minutes until the cheese on top is melted.
Top with Parsley if wanted! Serve warm!