Mac. and. Cheese.

This past weekend was truly magical in that the temperature outside finally dropped below 86 degrees. Hallelujah! So what did I do to celebrate this ummm... "brisk" weather? I made macaroni and cheese! But hear me out. This mac and cheese was life-changing, glorious, mind-bogglingly spectacular!

Is "mind-bogglingly" a word? Anyone?

I can't say that I have ever had a crush on a dish of pasta, but I think I have now. I am smitten, despite the understanding that our relationship will prevent me from ever looking cute in my skinny jeans. Sometimes you have to reevaluate your priorities in life, and my friends - this mac and cheese is a priority.

This is straight from the kitchen of the Pioneer Woman, who keeps me thoroughly entertained and out of my skinny jeans. Whip this up for dinner, pop open your favorite chardonnay, (or merlot if you're feeling cozy!) and don't forget your sweat pants. You will need them, and you won't care. I promise!

PW Macaroni and Cheese

4 cups dried macaroni

1/4 cup (1/2 stick, 4 tablespoons) butter

1/4 cup all-purpose flour

2 1/2 cups whole milk

2 heaping teaspoons dry mustard (more if desired)

1 egg, beaten

1 pound cheese, grated

1/2 teaspoon salt (more to taste)

1/2 teaspoon seasoned salt (more to taste)

1 teaspoon ground black pepper

*Optional spices: cayenne pepper, paprika, thyme

Preheat oven to 350 degrees

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

You're welcome.