I was trying to come up with something to make for dinner and nothing seemed to come to mind. Until I came across this Mac and cheese recipe on Annie’s Eat’s. It is Pioneer Woman’s Baked Mac and Cheese.
Thank you to Annie and Pioneer Woman for this wonderful Mac and cheese! It was creamy and delicious. I did use Rotini instead of Macaroni due to the fact I bought every other kind of pasta sans the macaroni. 🙂
Here are both ladies links. They are both fantastic!
The Pioneer Woman
Pioneer Woman’s Baked Mac and Cheese
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 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
1/2-1 tsp. ground black pepper
Dashes of cayenne, paprika, and thyme (optional) – (I used all three)
Preheat the oven to 350 degrees F. Cook macaroni according to package directions until slightly firm. Drain and set aside.
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. 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.
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. 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. Add the drained cooked macaroni to the pot and mix well.
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: adapted from The Pioneer Woman