The Pioneer Woman Tasty Kitchen
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Macaroni and Cheese

4.67 Mitt(s) 27 Rating(s)27 votes, average: 4.67 out of 527 votes, average: 4.67 out of 527 votes, average: 4.67 out of 527 votes, average: 4.67 out of 527 votes, average: 4.67 out of 5

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Level: Easy

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Description

The secret to good, baked mac and cheese is a crispy top that hides a creamy, soft bottom.

Ingredients

  • 4 cups Dried Macaroni
  • 1 whole Egg, Beaten
  • ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
  • ¼ cups All-purpose Flour
  • 2-½ cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • ½ teaspoons Salt, More To Taste
  • ½ teaspoons Seasoned Salt, More To Taste
  • ½ teaspoons Ground Black Pepper
  • Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation

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 and seasoned salt as needed! DO NOT UNDERSALT.

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 for 20 to 25 minutes or until bubbly and golden on top.

14 Comments

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Liz on 3.3.2014

This is absolutely the best! I pledged to try new recipe weekly at christmas. My sister gave me Ree’s cookbook so I searched on line for other recipes and nothing and I mean nothing has failed,
This came out so gooey and tasteful. I can now tell y mom I made a roué

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Peggy on 11.21.2013

Made this last night… I used a topping of crushed potato chips with parmesan and Colby cheese. Rather than seasoning salt I used onion and garlic powder a little paprika and cayenne no salt I doubled the recipe for 2 pans and used 1 can of evaporated. Mine turned out a bit dry but that could be just my size pan and oven. The flavor was very good.

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meandmad on 9.18.2011

Absolutely Delish!
I used a combo of asiago, mozzarella, feta, and parmesan and it was amazing!

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emiliehandmade on 3.30.2011

Those who are getting a grainy texture might want to try this. If you are eating straight from pot, there is sufficient liquid to have it be creamy. However, if you are baking there is not enough liquid because the pasta soaks it up while in the oven. I added an extra cup of milk before baking. It should look really too soupy when you put it in. The texture and creaminess was perfect.

Try it out! I swear it works!

P.S. I sometimes add 1 cup diced ham to mine for a heartier meal and it is perfection!

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fruitloopgirl on 10.1.2010

I made the other night. I got to the part where you add the mustard powder and realized I was out of mustard powder. My hubby (amazing man!) did a quick run to the grocery store for me and I continued on with it.

I used 1/2 Cortija cheese and 1/2 cheddar. Deeee-lish!!!
I am really not crazy about the mustard flavor however. And my 6 year old announced that she doesnt like it because it doesn’t have much flavor. My very picky 15 year old however said it was the best mac-n-cheese EVER.

I will make it again, but cut the mustard in half, add more pepper and play around with the cheese combos.

27 Reviews

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Katy on 7.1.2014

This was a pretty good recipe! I prefer my macaroni and cheese just a bit creamier, but that did not stop me from eating the leftovers for days until it was gone!

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homecooksteph on 11.26.2012

I followed this recipe to a “T” and it was a HUGE success! My BIL, who is a mac-n-cheese addict, said it was the best he’d ever had and that is high, high praise coming from him. This one is going into my “go to” stash. Thanks Ree!

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Laura on 1.26.2012

I omit the dry mustard, and usually use 1/2 manchego.

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howipinchapenny on 12.30.2011

I admitted the seasoned salt and added a small clove of garlic when I was making the roux. Be sure to under cook your pasta a bit so it don’ts get mushy. Another winner!!

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holly7029 on 9.19.2011

This was one of the best macaroni and cheese recipes I’ve tried. It was so creamy and did not dry out at all when baked. The mustard is a must! And lots of cracked black pepper. Excellent!

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