From thepioneerwoman.com. Ree Drummond's creamy macaroni and cheese is rich, comforting, and packed with melty cheese—an easy, crowd-pleasing meal perfect for any occasion
6 servings·Prep 25 min·Cook 20 min|Total 45 min
Ingredients
Servings:6
4 cupsdried macaroni
1egg
¼ cupsalted butter
¼ cupall-purpose flour
2½ cupwhole milk
2 heaping tspdry mustard, plus more to taste
1 lbcheese (such as cheddar, jack, and/or fontina), grated
½ tspkosher salt, more to taste
½ tspseasoned salt, plus more to taste
½ tspground black pepper
cayenne pepper, paprika, and/or thyme (optional)
Instructions
1.Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
3.Melt the butter in a large pot 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.
4.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.
5.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, pepper, and other optional seasonings. Taste the sauce, adding more salt and seasoned salt as needed. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese, and bake at 350°F for 20 to 25 minutes, then serve.
Notes
You can make this dish, top it with cheese, cover it with foil, and refrigerate it, unbaked, for up to two days. Pull it out of the fridge 30 minutes before baking to knock off the chill. You may need to add a few minutes to the cook time but just keep an eye on it.
Grainy sauce can happen if the heat is too high or the cheese is added too quickly. Low heat and gradual mixing help keep the sauce smooth.
Covered tightly or stored in an airtight container, leftover mac and cheese will stay good for up to three days in the refrigerator. Reheat individual helpings in the microwave or reheat larger portions by covering the baking dish in foil and baking in a 350˚F oven until heated through, 15 to 20 minutes.
Recipes
