Ichiro had to work late on Thursday, so Kerry suggested making fancy homemade mac-n-cheese. I loved the idea!!! I never make homemade mac-n-cheese because Ichiro really can’t have it, so when she suggested it I jumped at the chance. We had a lot of fun making it and it tasted even better!!! For the most part we followed Pioneer Woman’s recipe, but of course made a few changes. Instead of just cheddar cheese we used both cheddar and asiago cheese. It gave it a great taste, a little different from normal cheddar mac-n-cheese. I highly recommend making your mac-n-cheese with some roasted butternut squash, fennel and onion. It was just he right combo!!!
The new food processor shredded the cheese in the matter of seconds!!
Veggies were cut, covered with olive oil, and a little salt and thyme…
Noby and Star were hanging out while we cooked…
Making the rue…
Tempering the egg…
Add the milk, egg, and CHEESE….
Add pasta and put in making pan…
Ohhh the goodness…
And the veggies were SOOOO good!
We were all VERY excited when Ichiro came home with our beer!!
Pioneer Woman (and Kerry’s) Mac-n-Cheese
Ingredients
- 4 cups Dried Macaroni
- 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 (we didn’t have so we didn’t use!!)
- 1 whole Egg Beaten
- 1 pound Cheese, Grated (we used Cheddar and Asiago cheese)
- 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 salts 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.
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