I have a go to recipe that I use when I want Mac and Cheese. However, the other day when I saw the Pioneer Woman’s recipe for mac and cheese I knew I had to try it. My recipe has a quick and easy base made from cream of mushroom soup and sharp cheddar cheese. I have tried many other recipes and haven’t found on that I like. I am not a fan of mac and cheese made with processed cheese. It just doesn’t do it for me.
The Pioneer Woman’s recipe look easy enough and I have never tried a mac and cheese recipe yet that uses an egg in the sauce. The recipe was fairly quick and easy to make. It turned out great. I did finish mine off in the oven. However, I gave it a taste before putting it in the oven and I think I actually liked it better before it went in the oven. Next time, I will forgo the oven which makes this recipe even quicker and gives you a really nice and creamy dish. Only thing I would change from the original recipe is to use less dry mustard. It was a bit much for me. Other than that we loved this mac and cheese and will definitely make it again.
P.S. Another shameless plug – don’t forget to go to Monday’s post to vote again for my video and get another entry in the giveaway!
Pioneer Woman’s Mac and Cheese
- 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 or 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 salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in drained, cooked macaroni and stir to combine.
- Serve immediately (very creamy, which is how I am serving it next time) or pour into a buttered 9 x 13 inch baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.