Macaroni and Cheese

I frequently read the Pioneer Woman's blog, she is funny and takes beautiful pictures that make me ashamed of my blurry one handed action shots I post here...Last week I wanted to make a couple different items that could be mixed and matched as left overs throughout the week. I started out making a bunch of plain chicken breast in the oven with Lowry's Season Salt on my Le Creuset Grill Pan. Do you have a grill pan? For living in the city, its a must have. (I would like to thank my Westlaw points for the free Le Creuset, who knew all that legal research would end up being so useful?) Anywho, I also made roasted veggies - carrots, cauliflower and potatoes with some olive oil and sea salt. I thought that a good, easy pasta would be a yummy addition. I chose Pioneer Woman's mac and cheese because she knows how to make comfort food. 


Here is the link to her original recipe, I made some changes so take note...


**Also, be warned...this makes enough food for an army....you better like leftovers!** 

Ingredients

• 4 cups Dried Macaroni (do NOT make that much... its wayyyy too much... make 2-2 1/2 cups, you would rather have it be too cheesy than too dry) 
• 1/2 Stick (4 Tablespoons) Butter
• ¼ cups All-purpose Flour
• 2-½ cups Whole Milk (I used skim milk...and some fat free half and half I had) 
• 2 teaspoons (heaping) Dry Mustard 
• 1 Egg - Beaten
• 1 pound Cheese, Grated (use whatever kind you like, this time we had cheddar)
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste (like Lowry's) 
• ½ teaspoons Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Instructions

1. Cook macaroni until very firm (5-7 minutes). Macaroni should be too firm to eat right out of the pot. Drain.

2. In a small bowl, beat the 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 smooth. (You MUST keep whisking or the egg will start to scramble... and you cannot skip this tempering step or it will be gross when you pour the egg into the sauce...) 

6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.

7. Add in cheese and stir to melt.

8. Add 2 types of salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Pioneer Woman said that, not me... and I agree -- and I think pepper is almost more important here... I love pepper though, so adjust as you like) 

9. Pour in drained, cooked macaroni and stir to combine.

10. 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 time, I went ahead and baked it....... but honestly, I think I would prefer it unbaked. I thought it got a little dry after it was baked and I would have preferred it very creamy OR I would not bake the portion I knew was going to be leftovers because it gets even more dry after a few days in the fridge. Overall, this was a delicious addition to the week and I would definitely make it again, possibly with a mix of cheeses and with more pepper :D