This macaroni and cheese recipe is from The Pioneer Woman and it is a keeper. I honestly don’t know when I have made macaroni and cheese from scratch, I have most recently used a crockpot recipe, but I really enjoyed this and it was really good.
Cook Macaroni until very firm. Macaroni should be too firm to eat right out of the pot. (I did 5 minutes, since the box said 7 minutes for al dente).
Drain. I rinsed mine with cold water to make sure it stopped cooking.
In a large pot (I used the hot pot that I had boiled the pasta in), melt butter.
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. (I had no idea what very thick meant, and had to go longer than 5 minutes). Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese.
Stir to melt.
Add spices. Taste. Do not undersalt (these amounts were fine for mine).
Pour in the macaroni.
Stir to combine.
You can serve it like this, but I prefer to add toppings!
Spread in a buttered casserole. Yes more butter, but do you want your mac and cheese to stick to the dish? No you don’t!
Top with more cheese.
You could stop there, but I keep going.
I’m still not done. Add pats of butter.
I baked it for 25 minutes at 350F. I did broil it for a few seconds to finalize the browning.
This was a hit, I will definitely make it again! I would like to find a pasta substitute in order to make it again, as I am watching my carb intake! But let’s face it – the cheese sauce is what makes this soooooo yummy!