Monday, December 13, 2010

Macaroni & Cheese Like Your Mom Made

image via the pioneer woman 

Cheese, macaroni, milk. Staples in our house. When I'm looking to make something for dinner without taking a trip to the grocery store I go straight to my Pioneer Woman cookbook. Everything in her book is simple, has few ingredients, and tastes delicious. (Not the food you'll be eating every night unless you want to gain some serious weight. Cattle farmers are the exception of course)

The Byard family stands behind our recommendation of this macaroni and cheese. I'll be adding caramelized onions to mine the next time around. 


  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
  • ¼ cups All-purpose Flour
  • 2-½ cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • ½ teaspoons Salt, More To Taste
  • ½ teaspoons Seasoned Salt, More To Taste
  • ½ teaspoons 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 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.


onehm said...

TWO WORDS: yum. yum.

onehm said...

I have had this bookmarked since December, and we are just getting around to trying it tonight... Can't WAIT!

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