Macaroni And Cheese The Pioneer Woman Recipe 445 Food

PIONEER WOMAN MACARONI & CHEESE

Pioneer Woman Macaroni & Cheese image

Made this just a few days ago and it is super Yummy! I don't think I'll make Mac and Cheese any other way. I really loved the hint of garlic. Although I'll probably cut back on the salt next time, my own fault. Otherwise make a batch and just dig in!

Provided by ChrissyVas

Categories Cheese

Time 38m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 cups macaroni (uncooked)
1/4 cup butter (1/2 stick, 4 tablespoons)
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 teaspoons dry mustard (more if desired)
1 egg (beaten)
1 lb cheese (grated)
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoning salt (more to taste)
1 teaspoon ground black pepper
cayenne pepper (optional, to taste)
paprika (optional, to taste.)
thyme (optional, to taste.)

Steps:

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
n 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. (Also becareful not to over salt.).
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.
Either way YUM YUM YUM! (Try not to eat the whole pot!).

MACARONI & CHEESE

Macaroni & Cheese image

The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.

Categories comfort food dinner main dish side dish snack

Time 30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 c. dried macaroni
1 whole egg
1/4 c. (1/2 stick or 4 tablespoons) salted butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 tsp. (heaping) dry mustard, more if desired
1 lb. cheese (such as cheddar, jack and/or fontina), grated
1/2 tsp. salt, more to taste
1/2 tsp. seasoned salt, more to taste
1/2 tsp. ground black pepper
Optional spices: cayenne pepper, paprika and/or thyme

Steps:

Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat the egg.
In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

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