Pioneer Woman's Mac & Cheese
Servings: 8 Servings
It doesn't get much better than this Pioneer Woman's Mac & Cheese Recipe!! This is the best ever Mac & Cheese! You have to try it at least once!
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Ingredients
- 4 cups Macaroni uncooked
- 1 Egg Beaten
- 1/4 cup Butter
- 1/4 cup All-purpose Flour
- 2-1/2 cups Whole Milk
- 2 teaspoons Dry Mustard heaping
- 1 pound cheddar cheese shredded (Monterey jack mix is good too)
- 1/2 teaspoon Salt More To Taste
- 1/2 teaspoon Seasoned Salt More To Taste
- 1/2 teaspoon Black Pepper
- Spices Cayenne Pepper, paprika, thyme / optional
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 at 350 degrees F or until bubbly and golden on top.
Gluten Free
- Use gluten free macaroni and replace the flour with a gluten free flour mix.
Video
Notes
You can leave out the mustard or reduce it. I like to add a little garlic salt. Delish!