Pioneer Woman's Macaroni and Cheese
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- 4 cup(s) dried macaroni
- 1 whole(s) egg beaten
- 1/4 cup(s) butter
- 1/4 cup(s) all-purpose flour
- 2 1/2 cup(s) whole milk
- 2 teaspoon(s) dry mustard
- 1 pound(s) cheddar cheese grated
- 1/2 teaspoon(s) salt, or to taste
- 1/2 teaspoon(s) seasoned salt, or to taste
- 1/2 teaspoon(s) ground black pepper
- optional cayenne pepper, paprika, or thyme
- 1. Cook macaroni until very firm. Macaroni should be too firm to eat
- right out of the pot. Drain.
- 2. In a small bowl, beat egg.
- 3. 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.
- 4. Pour in milk, add mustard, and whisk until smooth. Cook for five
- minutes until very thick. Reduce heat to low.
- 5. Take 1/4 cup of the sauce and slowly pour it into beaten egg,
- whisking constantly to avoid cooking eggs. Whisk together till
- 6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
- 7. Add in cheese and stir to melt.
- 8. Add salt and pepper. Taste sauce and add more salt and seasoned
- salt as needed! DO NOT UNDERSALT.
- 9. 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.
This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.
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Pioneer Woman's Macaroni and Cheese Recipe at a Glance
- COURSE: Side Dishes/Vegetables