Don't let that affect your opinion of this dish, though. It is delicious! (Just ask my husband). It makes a LOT of macaroni, so we were eating it off and on for almost a week. Luckily, it reheats very well! This is a good compromise on kid-friendly comfort food with a very adult twist. This would go really well with ham, if you don't want this to be your main dish. The original recipe can be found here.
Macaroni & Cheese
Preheat oven to 350 degrees
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
(optional) dashes of: cayenne pepper, paprika, thyme
Cook macaroni just until very firm. Drain and set aside.
In a large pot, melt the butter and whisk in flour. Cook for five minutes over medium-low heat, whisking constantly and being careful not to burn. Pour in milk and add mustard. Whisk until smooth. Cook 5 minutes or until very thick. Reduce heat to low.
In a small bowl, beat egg. Temper the egg by slowly adding 1/4 cup of the warm sauce, whisking constantly until smooth. Pour the egg mixture back into the sauce, whisking constantly until smooth.
Add cheese, and stir to melt. Add salt, pepper, and spices until seasoned to taste. Add drained cooked macaroni to the pot and stir to combine.
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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