Wednesday, June 29, 2011

Samism: Macaroni and Cheese

PioneerWoman_MacNCheese The other night it was Sister Knight’s birthday so we had dinner and cake at the park (and if I hadn’t left my camera at my mom’s house I’d have pictures). She asked for Mac ‘n Cheese but I didn’t just want to make Kraft so I went to Pioneer Woman (because she is the woman) and found a trusty recipe there! Here is what ensued today, two days later, when being served the leftovers (I doubled it so we’ve enjoyed it a few days!)

Sammy: Mommy?
Mommy: Yes?
Sammy: When I get married you’re going to have to teach my wife how to make this because it is awesome.
Mommy:  Okay, Mommy will email  her the recipe and I can teach her too.
Sammy: Thanks Mommy!

Head there yourself and try it out!

Pioneer Woman’s Macaroni and Cheese

  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  • Optional Spices: Cayenne Pepper, Paprika, Thyme
Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

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 (reserve 1/2 cup to put on top if baking) and stir to melt.

Add salt 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 (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.

Originally posted by Ree Drummond on August 4 2009

Oh, and one day I’d like to try out her Fancy Macaroni and Cheese

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