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Monday, October 31, 2011

Macaroni and Cheese

Mmmm.... mac and cheese. Carbs and cheese? Seriously? Who invented this? You deserve a medal. I decided to try out the Pioneer Woman's versions since I usually trust her whenever calories are not a restriction and butter is a necessity. You can serve this without baking it for a creamy, succulent version, but I decide to bake it. I'm not sure which way I prefer. Baking it dries up the sauce some so you don't get the same creaminess but it does have the added bonus of a crunchy topping.


Ingredients:
4 cups dried macaroni
1 egg
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard
1 lb cheese blend of your choice, grated
1/2 teaspoon salt, plus more to taste
1/2 teaspoon seasoned salt, plus more to taste
1/2 teaspoon black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
Cook macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain and set aside.


In a large pot melt butter over medium-low heat. Sprinkle in flour and whisk together. Cook for five minutes, whisking constantly. Do not let mixture burn. Add milk and mustard, whisk until smooth. Cook for five more minutes, until very thick. Reduce heat to low.

Beat egg in a small bowl. Scoop 1/4 cup of the sauce out of the large pot and slowly pour it into the beaten egg, whisking constantly to temper the egg. Whisk until smooth.

Pour egg mixture into sauce, whisking constantly until smooth. Add in cheese and stir until melted. Add salt, seasoned salt, and pepper. Taste and add more salt as needed. Do no under salt.

Add cooked macaroni to sauce and stir to combine. Serve immediately for creamy mac and cheese or pour into a buttered baking dish, top with extra grated cheese and bake for 20-25 minutes at 350 or until bubbly and golden on top.
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6 Comments:

Blogger anniebakes said...

I've made this as well and LOVE it, thanks for reminding me!!

November 5, 2011 at 9:26 AM  
Anonymous Medifast Coupons said...

Now this is no KD, can't wait to impress the family. Thanks so much.

November 8, 2011 at 11:36 AM  
Anonymous angie @ seriouslyahomemaker said...

Here's the problem we're having today, Christina: I have just lost 10 pounds and am trying to drop another 10 so that I can be HOT(for my husband and 4 kids but mostly for the excuse to buy all new clothes)... and I have happened upon your blog just now. How are the these two worlds supposed to marry? You say that much of what you cook is low-cal (or reduced, etc), but I am quite certain that most of this food is SO DELICIOUS that I would eat 4 servings.

My heart is torn. I think I need to start with breakfast. But I bought the ingredients for the pork loin crock pot thing (via nester) and am making that for dinner tonight!

Onto another topic, I am so glad that you live in DC! I am in Northern Va and now I can dream of us meeting at a bloggy event someday! (hosted and catered by C+C Marriage Factory) :-)

So glad to meet you!

Angie @ SeriouslyAHomemaker

November 20, 2011 at 9:01 AM  
Blogger Christina said...

@angie @ seriouslyahomemaker Thanks for stopping by! Glad to meet a local blogger. I hope you got a chance to try the balsamic pork loin!

November 28, 2011 at 3:51 PM  
Anonymous Amy @ The Savvy Kitchen said...

Looks delicious! Also, visit me over at The Savvy Kitchen (www.savvykitchen.blogspot.com) to enter my giveaway!

December 15, 2011 at 9:47 AM  
Blogger Tanja @ Postmodern Hostess said...

Hi Christina -- I hope you're doing well! I miss your recipes and updates! :-)

January 19, 2012 at 10:50 AM  

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C + C Marriage Factory: Macaroni and Cheese

Macaroni and Cheese

Mmmm.... mac and cheese. Carbs and cheese? Seriously? Who invented this? You deserve a medal. I decided to try out the Pioneer Woman's versions since I usually trust her whenever calories are not a restriction and butter is a necessity. You can serve this without baking it for a creamy, succulent version, but I decide to bake it. I'm not sure which way I prefer. Baking it dries up the sauce some so you don't get the same creaminess but it does have the added bonus of a crunchy topping.


Ingredients:
4 cups dried macaroni
1 egg
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard
1 lb cheese blend of your choice, grated
1/2 teaspoon salt, plus more to taste
1/2 teaspoon seasoned salt, plus more to taste
1/2 teaspoon black pepper
Optional spices: cayenne pepper, paprika, thyme

Directions:
Cook macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain and set aside.


In a large pot melt butter over medium-low heat. Sprinkle in flour and whisk together. Cook for five minutes, whisking constantly. Do not let mixture burn. Add milk and mustard, whisk until smooth. Cook for five more minutes, until very thick. Reduce heat to low.

Beat egg in a small bowl. Scoop 1/4 cup of the sauce out of the large pot and slowly pour it into the beaten egg, whisking constantly to temper the egg. Whisk until smooth.

Pour egg mixture into sauce, whisking constantly until smooth. Add in cheese and stir until melted. Add salt, seasoned salt, and pepper. Taste and add more salt as needed. Do no under salt.

Add cooked macaroni to sauce and stir to combine. Serve immediately for creamy mac and cheese or pour into a buttered baking dish, top with extra grated cheese and bake for 20-25 minutes at 350 or until bubbly and golden on top.
Posted by on


Labels: , ,