Mac and Cheese 2 (Pioneer Woman)
- 2 c dried macaroni
- 28 g butter (2 T)
- 2 T Flour (Plain)
- 1.25 c milk (note to self: try double cream)
- 1.25 t dry mustard (more if desired)
- 1 egg yolk (beaten)
- 225 g grated cheese
- 1/4 t salt (more to taste)
- 1/4 t seasoning salt (more to taste)
- 1/4 t ground black pepper
- cayenne pepper (optional)
- paprika (optional)
- thyme (optional)
Preheat oven to 350F. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot (about 5 minutes). 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/cream, add mustard, whisk until smooth, and turn heat up to medium-high. Cook for five minutes until very thick. Reduce heat to low.
Temper eggs: Take 1/4 cup of the sauce and slowly pour it into beaten egg yolk, whisking constantly to avoid cooking egg. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT (Would you believe I still undersalted mine, even with this warning? Don’t undersalt the macaroni and cheese, y’all!)
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 a sprinkle of paprika, and bake for 20 to 25 minutes or until bubbly and golden on top.