Monday, May 25, 2009

Homemade Mac-N-Cheese


(She gives a wonderful step by step picture tutorial)

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 (I thought this was a little too much, personally)
1 egg, beaten
1 pound cheese, grated1/2 teaspoon
salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon 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 salts and pepper. Taste sauce and add more salt and seasoned salt as needed!
DO NOT UNDERSALT.Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

I grew up on homemade Mac-N-Cheese. My mom used to make it at our request. My older brother used to put ketchup on everything, including homemade mac-n-cheese. Somehow all us kids ended up liking the zing the ketchup gave our mac-n-cheese. Although my husband thinks it's odd, I still eat it this way today!

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