MACARONI AND CHEESE (PIONEER WOMAN)

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Macaroni and Cheese (Pioneer Woman) image

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

4 cups macaroni (dry)
1 egg, beaten
1/4 cup butter (4 tablespoons)
1/4 cup flour
2 1/2 cups whole milk
2 teaspoons dry mustard (to taste, heating teaspoons)
1 lb cheddar cheese, grated
1/2 teaspoon salt (or more, to taste)
1/2 teaspoon seasoning salt
1 teaspoon ground black pepper

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.

Life With Punjabi
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Yum!


Zulfiqar Jutt
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This recipe is a winner! The macaroni and cheese is cheesy, creamy, and delicious. I will definitely be making this again.


Jehanzeb Khan
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This is my go-to macaroni and cheese recipe. It's always a hit with my family and friends.


Samim Salim
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I love this recipe! It's so easy to make and always turns out perfect.


Joola Nmaed
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This recipe is easy to follow and the results are amazing. The macaroni and cheese is creamy, cheesy, and delicious.


Bafana Mfazwe
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I'm not a huge fan of macaroni and cheese, but this recipe changed my mind. It's so delicious and comforting.


golam moula
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This is the best macaroni and cheese I've ever had. The sauce is so creamy and flavorful, and the breadcrumbs add the perfect amount of crunch.


Kareem Brohi
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I made this dish for a potluck and it was a huge success. Everyone loved it!


Md Hasib
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This recipe is a family favorite. It's quick and easy to make, and the kids love it.


BEENISH SARWAR
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I've tried many macaroni and cheese recipes, but this one is by far the best. The sauce is so smooth and cheesy, and the breadcrumbs add a nice crunch.


Solle Ali
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This macaroni and cheese recipe from the Pioneer Woman is a keeper! It's easy to make and always a hit with my family. I love the creamy sauce and the crispy breadcrumb topping.