It’s no secret that we love macaroni and cheese here at Two Hot Potatoes. So far we’ve posted Chef Pierre’s version and a version with bacon. I’m surprised we haven’t posted Martha Stewart’s version yet, as it’s my go-to favorite.
But for today’s installment of mac n’ cheese, we’re featuring the Pioneer Woman’s recipe. Since we’re going to Cabo this weekend, I’ve been trying to cut down on food like this, but I had a break down on Monday night, and all I could think about was mac n’ cheese. When I’m looking for a recipe that’s more indulgent, more caloric, heartier and super satisfying, I usually turn to Pioneer Woman.
I’ll be honest, this recipe was good. But it wasn’t the best. It really depends on what kind of mac n’ cheese lover you are. This version was really, really creamy. So much so that my husband suggested it tasted like half grits half macaroni. I think the next time I make it I’ll adjust the sauce to noodle ratio. Because the flavor was spot-on. Anyone else tried this recipe with success?
Pioneer Woman’s Mac n’ Cheese
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 Dry Mustard
1 pound Cheese, Grated
1 teaspoon Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme
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 as needed.
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 at 400 degrees for 20 to 25 minutes or until bubbly and golden on top.
I can’t wait to make this dish. My kids love macaroni and cheese (and so do I!!). My one question is about the suggested spices. Would I choose one of those spices or try all three together? I hope it’s not a silly question… I am kind of hopeless when it comes to knowing when to use spices.