How To Make Pioneer Woman Mac And Cheese
With the right balance of sharp and warm notes, this pioneer woman mac and cheese recipe offers a creamy baked dish, packed with flavors.
Ingredients
- 4 cups dried macaroni
- 1 whole egg
- ¼ cup salted butter, (½ stick or 4 tablespoons)
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 2 tsp dry mustard, heaping, more if desired
- 1 lb cheese, such as cheddar, jack and/or fontina, grated
- ½ tsp salt, more to taste
- ½ tsp seasoned salt, more to taste
- ½ tsp ground black pepper
- cayenne pepper, optional
- paprika, optional
- thyme, optional
Instructions
- Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
- In a small bowl, beat the egg.
- In a large pot, melt the butter 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.
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Take ¼ cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
- Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt.
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Add the salt, seasoned salt, and pepper. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt.
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Pour in the drained, cooked macaroni and stir to combine. Serve immediately or pour into a buttered baking dish, top with extra cheese, and bake at 350 degrees for 20 to 25 minutes, or until bubbly and golden on top. Enjoy!
Nutrition
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