Uncategorized | September 21, 2010

My favorite Macaroni and Cheese Recipe

A few weeks ago I mentioned that the husband had a a craving for homemade macaroni and cheese. So, being the sweet wife that I am, I made it for him. And it was heavenly. A few of you asked for the recipe, so I thought I’d share it. It is based off of Pioneer Woman’s recipe…and if you’ve ever made anything of hers you know it’s delicious! I tried to make it a little less fattening with a few little changes. It still tasted yummy.

Ingredients

4 cups dried macaroni
1 whole egg beaten
¼ cup butter
¼ cup flour
2-½ cups milk (I used 1%)
2 teaspoons (heaping) dry mustard
1 pound cheese, grated (I used half colby jack and half mild cheddar. Oh and grate it yourself…don’t buy the pre-grated kind…it doesn’t taste as good)
½ teaspoons salt
½ teaspoons seasoned salt
½ teaspoons ground black pepper

Directions

Cook macaroni until very firm. It should be too firm to eat right out of the pot.
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. 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 salt and pepper. Taste sauce and add more salt and seasoned salt as needed! I usually add a little more seasoned salt at this step. Be sure that you do not undersalt.
Pour in drained, cooked macaroni and stir to combine. Resist taking big spoonfulls and shoving them in your mouth!
Pour macaroni into a baking dish and top with extra cheese. Bake at 350 for 20 to 25 minutes or until bubbly and golden on top.
Enjoy!