Macaroni and Cheese (Pioneer Woman)

Recipe by AmyZoe
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the macaroni until very firm. It should be too firm to eat right out of the pot. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. Drain.
  • Preheat oven to 350 and butter a large oval or rectangular baking dish.
  • In a large pot, melt the butter and sprinkle in the flour.
  • Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. Don't let it burn.
  • :Pour in the milk.
  • Add the mustard and whisk until smooth.
  • Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
  • To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
  • Pour the egg mixture into the sauce, whisking until smooth.
  • Add in all but 1/2 cup of the cheese and stir until melted.
  • Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it.
  • Pour in the cooked, drained macaroni and stir to continue.
  • Serve immediately or pour into the baking dish and top with the remaining cheese.
  • Bake for 20 to 25 minutes or until bubbly and golden on top.
  • Serve.
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