Macaroni and Cheese

From Helen Corbitt’s Cookbook (1957), this is the macaroni and cheese Mom made for me since I was old enough to eat. Don’t skimp on the cheese… Kraft Cracker Barrel Extra Sharp (yellow) is the way to go! (I usually double or triple this recipe.)

1/2 pound macaroni
1 Tbsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
3 cups sharp cheddar cheese, grated
1 cup milk

Boil the macaroni in water until tender and drain thoroughly. Stir in butter and egg; mix the mustard and salt with 1 tablespoon hot water and add to the macaroni. Add the cheese, leaving enough to cover the top. Pour into a buttered casserole, add the milk, sprinkle with the cheese and bake at 350 degrees for about 45 minutes, or until the custard is set and the top is crusty.