Friday, November 27, 2009

Baked Mac and Cheese

After searching the internet high and low I found a recipe that, based on reviews and a great comparison by Annie, I thought might meet my food family's expectations for a potlucked Thanksgiving dish.  I love cheese.  Sadly, by the time we were ready to serve, this wasn't as hot as I would have liked to have served it but still pretty good.  I doubled the recipe to serve our enormous crowd.

Baked Mac and Cheese
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Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes

Ingredients:
  • 4 cups uncooked macaroni
  • 4 tbsp. butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 tsp. dry mustard
  • 1 egg, beaten
  • 1 lb. cheese, grated (I used all sharp and mild cheddar, but I’m sure a combination would be great too)
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. ground black pepper
  • Dashes of cayenne, paprika, thyme, onion powder, and garlic powder (optional) – (I used all of them)
Directions:
  1. Preheat the oven to 350 degrees F.
  2. Cook macaroni according to package directions until slightly firm (about 5 minutes - undercook the macaroni!). Drain and set aside.
  3. In a large pot, melt the butter over medium-low heat. Whisk in the flour and cook the mixture for five minutes, whisking constantly and being careful not to burn.
  4. Add the milk to the pot, stir in the dry mustard, and whisk until smooth. Cook the mixture for five minutes until very thick. Reduce the heat to low.
  5. Add the beaten egg to a small bowl. Take 1/4 cup of the warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg. Whisk until smooth. Pour the tempered egg mixture back into the sauce, whisking constantly. Stir until smooth.
  6. Mix in the cheese, reserving a handful for topping, and stir until completely melted. Add in salt and other seasonings. Taste and adjust seasonings accordingly.
  7. Add the drained cooked macaroni to the pot and mix well.
  8. Pour the mixture into a baking dish, top with reserved cheese, and bake for 20-25 minutes or until golden and bubbly on top.
Source: Pioneer Woman, modified from as see on Annie's Eats

1 comment:

Amateur Cook said...

Yeah, bring on the powders! It's great to have powders like those on hand when making a recipe where including the real ingredients will be overpowering. Yo da Powder Princess!