Bake for 20 to 25 minutes or until bubbly and golden on top. Serve immediately or pour into the baking dish and top with the remaining cheese. Pour in the cooked, drained macaroni and stir to continue. Taste the sauce and add more salt and seasoned salt as needed. Add in all but 1/2 cup of the cheese and stir until melted. Pour the egg mixture into the sauce, whisking until smooth. To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Cook for 5 minutes or until very thick, whisking constantly. Add the mustard and whisk until smooth. Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Preheat oven to 350 and butter a large oval or rectangular baking dish. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. It should be too firm to eat right out of the pot. Either way YUM YUM YUM! (Try not to eat the whole pot!). 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. Pour in drained, cooked macaroni and stir to combine. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour egg mixture into sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Pour in milk, add mustard, and whisk until smooth. Use your hands to thoroughly mix the ingredients. Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Remove from the pan and cut From 5/5 (40) Steps 8. Cook mixture for five minutes, whisking constantly. Macaroni and Cheese and Sliders Bar: Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. n a large pot, melt butter and sprinkle in flour. Macaroni should be too firm to eat right out of the pot. Serve as delicious toppings for both sliders and macaroni cheese. 
Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls.In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.Remove from the pan and cut into bite-size pieces. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes.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. Pour in the drained, cooked macaroni and stir to combine.
Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. 
In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.
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