Author Topic: Pioneer Woman's Basic Macaroni and Cheese.  (Read 902 times)

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Offline McClean

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Pioneer Woman's Basic Macaroni and Cheese.
« on: July 18, 2011, 10:47:24 AM »
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There are all kinds of ways to make macaroni and cheese but this is a delicious basic recipe.



http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/


Ingredients

    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 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.


McClean's notes:

I don’t know if you have seasoned salt in Oz but I didn’t use any tonight for the simple reason that I didn’t have any and so I adjusted the other spices a bit.

Tonight I used 2 level teaspoons of dry mustard and then 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1/2 teaspoon thyme leaves and 1/4 teaspoon cayenne pepper.

For the cheese I used a 16 ounce package of shredded American cheese and then topped it with grated parmesan. Again, that was a case of making do with what I had on hand and I did bake it in the oven.

If you like spicy food then you can easily kick this up by adding more cayenne pepper, Pepper Jack cheese, hot sauce, etc.

Personally, I like it both ways, but I went with mild and more traditional tonight.

If you make this, be sure and use whole milk and real butter.

Also DON’T overcook the macaroni and especially watch that if you’re going to bake it afterward. You want it to still be too hard to eat because it will cook more while it’s in the oven.

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