One of my favorite things to eat is macaroni and cheese…..from the blue box. Judge all you want, but I love it. And I always will. However, every now and then I get a hankering for homemade mac-n-cheese; you know, the kind with fresh grated cheddar cheese (not from a bag!) and milk and butter??? Yeeeeeah, that kind! Believe it or not, I’ve actually never made homemade before, for whatever reason. I decided the other night was the night to give it a go. I chose the Pioneer Woman‘s recipe for mac-n-cheese. It looked and sounded really good, plus, the woman knows her comfort food. I was pretty pleased with how it turned out – very, very rich, but quite tasty! It makes a TON, so maybe cut the recipe in half if you’re not expecting an army for dinner. And probably if you are indeed expecting an army, it would be just the right amount. 🙂
Macaroni and Cheese
–The Pioneer Woman
4 cups Dried Macaroni
1/4 cups (1/2 Stick Or 4 Tablespoons) Butter
1/4 cups All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 whole Egg Beaten
1 pound Cheese, Grated (I used half Monterey Jack and half sharp cheddar)
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
Cook macaroni. 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 (I served mine immediately – I’m not a baked mac-n-cheese kind of girl).
Mac & cheese is my all-time favorite comfort food. This looks so good.
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Comment by Mother — April 21, 2010 @ 5:18 PM
Oh this dish looks so creamy and cheesy!! Great photos!
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Comment by Memoria — April 21, 2010 @ 10:04 PM
Is the mustard and egg really necessary? I still want to try this recipe either way but am just wondering if you have left them out and it still tastes good. Thanks!!
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Comment by Aurelia — April 22, 2010 @ 9:51 AM
If only I had dollar for everytime– Oh well, never mind about that. Suffice it to say – I know my mac and cheese, and this one makes my mouth water!! I have to have this as soon as possible! Love you, Nana
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Comment by Nana & Grandaddy — April 22, 2010 @ 10:10 AM
The Pioneer Woman is great! I can’t wait to try this recipe!
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Comment by Leigh — April 22, 2010 @ 10:24 AM
Aurelia- pretty much any homemade macaroni and cheese recipe calls for a little dry mustard. I promise you won’t taste it, it just brings out the tanginess of the cheese. As for the egg, I suppose you could leave it out if you really wanted; it just makes it extra creamy. But I’m sure it would be fine without.
-Amy
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Comment by amy — April 22, 2010 @ 10:35 AM
I just found your blog and am so glad I did! I subscribed to your blog in Google Reader and already starred a few recipes of yours to try. I can’t wait!
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Comment by Amy — April 22, 2010 @ 10:41 AM
Thank you very much, Amy! Glad to have you as a reader!
-Amy
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Comment by amy — April 22, 2010 @ 10:46 AM
YUM!
I don’t judge at all-I love the stuff in the tall blue box. It’s awesome with fish sticks. Yes, I like fish sticks, mac and cheese, and casseroles made with cream of chicken soup. There’s no judgement here.:)
This looks delicious…that Pioneer Woman knows what she’s doing and so do you!!!!!
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Comment by Jennifer — April 22, 2010 @ 1:22 PM
Jennifer, you’re a girl after my own heart! I LOVE fish sticks and macaroni – one of the best comfort meals ever!! 🙂
-Amy
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Comment by amy — April 22, 2010 @ 1:24 PM
Blue box macaroni and cheese will always be my favorite comfort food, regardless of how much I love cooking and experimenting!!
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Comment by Kara — April 23, 2010 @ 10:08 AM
This looks so cheesy and delicious! I never saw egg in mac ‘n’ cheese! I bet it added to the creaminess. {I have that very same dish!}
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Comment by Reeni — April 24, 2010 @ 5:46 PM
I seriously had no idea you made this! I ate this for dinner last night and I’m just now coming to read your post! Great minds, A!! 🙂
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Comment by Jessica of My Baking Heart — April 29, 2010 @ 5:43 PM
I’m obsessed with homemade mac. This looks really good.
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Comment by Esi — May 2, 2010 @ 5:43 PM
Wow this is amazing! I always improv my stovetop mac n cheese and always start with a roux. the egg is the trick, I think! I am just sitting down to enjoy a private hangover brunch for one with this and I am just thrilled! crumbled kale chips on top adds a nice touch. Thanks for posting this! I will never make another mac n cheese again!
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Comment by Bernadette — May 5, 2010 @ 12:11 PM
Thanks for this recipe, I made it for supper tonight and it was the best home made mac-n-cheese I’ve ever had!
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Comment by Ashley — January 16, 2012 @ 6:52 PM
[…] How I love thee. Â It’s such a wonderful comfort food. Â Sure, it’s not all that healthy for you, but it is delicious and will always be a menu regular in our home. Â Be it the basic recipe good for a quick weeknight dinner, or a more fancy version with different “grown-up” cheeses like gouda and bleu (okay, not bleu that’s gross) – you’re never too old for mac-n-cheese. *via* […]
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