Tuesday, December 1, 2009

Macaroni and Cheese

A few days ago at Thanksgiving, I had some really good homemade mac n' cheese. I had really forgotten about how much I enjoyed eating it as a comfort food so I decided to try making it at my own house. I liked the recipe because it allows you to decide what type of cheeses you want to use. If you have extra time, I recommend baking the macaroni in a pyrex dish topped with cheese and some breadcrumbs.

Source: The Pioneer Woman


4 c. dried macaroni
1/4 c. (1/2 stick or 4 tbsp.) butter
1/4 c. All-purpose flour
2 1/2 c. whole milk
2 tsp (heaping) dry mustard
1 egg
1 lb. cheese, grated (I used sharp cheddar, mild cheddar, and Colby Jack)
1/2 tsp. salt, more to taste
1/2 tsp. seasoned salt, more to taste
1/2 tsp. ground black pepper


Cook macaroni until very firm. Drain.

In a small bowl, beat the egg. Set aside. 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. Read 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 until smooth. Pour egg mixture into sauce, which 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 or pour until a buttered baking dish, top with extra cheese and bake for 20 to 25 minutes or until bubbly and golden on top.

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