A few weeks ago I mentioned that the husband had a a craving for homemade macaroni and cheese. So, being the sweet wife that I am, I made it for him. And it was heavenly. A few of you asked for the recipe, so I thought I'd share it. It is based off of Pioneer Woman's recipe...and if you've ever made anything of hers you know it's delicious! I tried to make it a little less fattening with a few little changes. It still tasted yummy.
- ¼ cup flour
- 2-½ cups milk (I used 1%)
- 2 teaspoons (heaping) dry mustard
- 1 pound cheese, grated (I used half colby jack and half mild cheddar. Oh and grate it yourself...don't buy the pre-grated kind...it doesn't taste as good)
- ½ teaspoons salt
- ½ teaspoons seasoned salt
- ½ teaspoons ground black pepper
- Cook macaroni until very firm. It should be too firm to eat right out of the pot.
- 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! I usually add a little more seasoned salt at this step. Be sure that you do not undersalt.
- Pour in drained, cooked macaroni and stir to combine. Resist taking big spoonfulls and shoving them in your mouth!
- Pour macaroni into a baking dish and top with extra cheese. Bake at 350 for 20 to 25 minutes or until bubbly and golden on top.