Macaroni and Cheese

One of my all time favorite foods is Mac and Cheese! I like mac and cheese to be extremely creamy and cheesy. My favorite recipe comes from Ree Drummond from the Food Network. This recipe is easy to make and is delicious for lunch, dinner, or as a side dish!



4 cups of macaroni noodles

1 egg

½ stick (4 tablespoons) of butter

¼ cup of all-purpose flour

2½ cups whole milk

2 teaspoons of dry mustard

1 pound of sharp cheddar, grated

½ teaspoon salt

½ teaspoon seasoned salt

½ teaspoon of ground black pepper

Optional/Additional spices: cayenne pepper, paprika, and thyme


Makes around 6 servings



Preheat the oven to 350 degrees F.
Cook the macaroni by boiling the pasta in water until still slightly firm. Drain the macaroni and set to the side.

Watch this video on how to cook the perfect pasta!

In a small bowl, beat the egg. In a large pot, melt all of the butter and then sprinkle in the flour. Whisk together the two together over medium-low heat. Cook for a couple of minutes, whisking constantly, but be sure to not let it burn. Then, pour in the milk and the mustard. Whisk the mixture until smooth and then cook until it is thick (around 5 minutes). Then, reduce the heat to low.

Take 1/4 cup of the sauce and slowly combine it with the beaten egg, whisking constantly to avoid cooking the eggs. Continue whisking together until it is smooth. Pour the egg into the sauce, whisking constantly and stir until smooth.

Watch this video on how to temper eggs!

Then, add in all of the cheese and continue to stir until it is melted. Then, add in ½ teaspoon salt, ½ teaspoon seasoned salt and ½ teaspoon pepper. Add any additional spices if desired. Add more salt and seasoned salt if need be.

Pour the cooked macaroni that was set aside into the cheese sauce and stir to combine mixture. You can either serve it immediately or pour it into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top for 20 to 25 minutes.

mac and cheese.jpg
photo courtesy of the Food Network


Recipe courtesy of Ree Drummond



One Comment Add yours

  1. profmartin says:

    Great recipe, but what I really appreciate is that video about how to temper eggs…I cannot tell you how often my eggs scramble when I am making pecan pie. Thanks for sharing!


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