Week 34: Macaroni and Cheese

I always thought macaroni and cheese was hard to make. The noodles are easy enough to cook; it was the sauce that freaked me out. But, once I made a batch I realized just how easy it is and haven't gone back to Kraft since.

Macaroni and Cheese
Taken from: Pioneer Woman
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 6



4 C dried macaroni
1/4 C butter
1/4 C flour
2 1/2 C whole milk
1 1/2 tsp dry mustard
1 whole egg, beaten
1 lb cheese, grated
1/2 tsp salt
1/2 tsp seasoned salt
1/2 tsp ground black pepper
Optional spices: Cayenne pepper

Cook macaroni until very firm. 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.

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. Adjust to taste.

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.

We ate this with Pioneer Woman's BBQ meatballs.


And some steamed broccoli.


And some wine.


My notes:
This was WAY TOO MUCH food. It was tough to think about cutting it in half, though, because it used an egg. I never know how to half recipes that have an egg in them. Also, I would cut back on the mustard next time. The original recipe called for 2 tsp dried mustard. It was too much. Oh, I used cheddar cheese - half white cheddar and half regular cheddar. It would be fun, though, to play around with different types of cheese. The verdict? Liked it. Will make again.