MACARONI AND CHEESE (PIONEER WOMAN)
I'm pretty sure this recipe is illegal in certain parts. Lick the pan delicious--you won't have any leftovers. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Recipes From an Accidental Country Girl. I added some already cooked ham to the mixture. Feel free to mix it up with cayenne pepper, paprika, ground thyme, caramelized onions, roasted/chopped green chilies, cooked/crumbled bacon, diced/sauteed ham, diced/fresh tomatoes or whatever variation your heart desires.
Provided by AmyZoe
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the macaroni until very firm. It should be too firm to eat right out of the pot. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. Drain.
- Preheat oven to 350 and butter a large oval or rectangular baking dish.
- In a large pot, melt the butter and sprinkle in the flour.
- Whisk it together over medium-low heat and cook 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 or until very thick, whisking constantly. Reduce the heat to low.
- To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
- Pour the egg mixture into the sauce, whisking until smooth.
- Add in all but 1/2 cup of the cheese and stir until melted.
- Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it.
- Pour in the cooked, drained macaroni and stir to continue.
- Serve immediately or pour into the baking dish and top with the remaining cheese.
- Bake for 20 to 25 minutes or until bubbly and golden on top.
- Serve.
PIONEER WOMAN MACARONI & CHEESE
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
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!).
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