I have tried versions by Martha Stewart and Barefoot Contessa, which were very good, but still not cheese-y enough for me. Any good macaroni and cheese usually starts with a bechamel sauce. However, I have never done a version with eggs in it and I wanted to see if it would make a difference. Boy oh boy!
Pioneer Woman's Macaroni and Cheese (adapted)
- 4 cups dried cavatappi
- 1 whole Egg Beaten
- 1/4 cup (1/2 Stick) Butter
- 1/4 cup All-purpose Flour
- 2-1/2 cups Milk (I used 1%)
- 2 teaspoons (heaping) Dry Mustard, More If Desired
- 1 pound sharp Cheddar Cheese, Grated
- 1/2 teaspoon Salt, More To Taste
- 1/2 teaspoon Seasoned Salt, More To Taste
- 1/2 teaspoon Ground Black Pepper
- 1/4 cup sour cream (not in original recipe, but I love the creaminess it adds)
- Optional Spices: Cayenne Pepper, Paprika, Thyme
Instructions
-Cook pasta 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, sour cream 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.
-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, sour cream 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.
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What about you guys? Do you have any favorite Macaroni and Cheese recipes that I should try?
