No truffle butter, no lobster, no fancy cheese, just good 'ol classic mac and cheese. This recipe comes from the Pioneer Woman, the all-knowing of comfort food recipes, and was shared by my friend. I love the creaminess the mustard powder adds. I never would have thought of that. This recipe is a true classic, and would please all ages. See link below for the original recipe with tons of photos and step-by-step instructions
Macaroni and Cheese, courtesy The Pioneer Woman
4 cups macaroni
1 egg, beaten
1/2 stick or 4 T butter
¼ cups flour
2-½ cups whole milk
2 teaspoons (heaping) dry mustard
1 pound cheddar cheese, grated
1 teaspoons salt
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme
Cook macaroni 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 and stir to melt.Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed. Pour in drained, cooked macaroni and stir to combine.
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