Description
This classic macaroni and cheese recipe by Ree Drummond delivers a creamy, comforting dish loaded with gooey cheese. It features perfectly cooked macaroni combined with a rich cheese sauce made from a roux, milk, egg, and a blend of flavorful seasonings. Baked to golden perfection, this family-friendly favorite is ideal for any occasion.
Ingredients
Scale
Macaroni
- 4 cups dried macaroni
Cheese Sauce
- 1 egg
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard, plus more to taste
- 1 lb. cheese (cheddar, jack, and/or fontina), grated
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon seasoned salt, plus more to taste
- 1/2 teaspoon ground black pepper
- Cayenne pepper, paprika, and/or thyme (optional)
Instructions
- Cook Pasta: Cook the dried macaroni in boiling water until it is very firm — it should be too firm to eat directly from the pot. Drain the macaroni thoroughly.
- Beat Egg: In a small bowl, beat the egg until smooth and set aside.
- Make Roux: Melt the salted butter in a large pot over medium-low heat. Sprinkle in the all-purpose flour and whisk constantly to combine. Cook this roux mixture for about 5 minutes to remove the raw flour taste, being careful not to let it burn.
- Add Milk and Mustard: Gradually pour in the whole milk while whisking continuously until smooth. Add the dry mustard and continue cooking the sauce for 5 minutes until it thickens significantly. Reduce the heat to low.
- Temper Egg: Slowly whisk 1/4 cup of the hot sauce into the beaten egg to gently raise its temperature without scrambling it. Then, pour the tempered egg mixture back into the sauce pot, whisking constantly to combine.
- Incorporate Cheese and Seasonings: Stir in the grated cheese until melted and smooth. Add kosher salt, seasoned salt, black pepper, and any optional seasonings like cayenne, paprika, or thyme. Taste and adjust salt and seasonings as needed to avoid under-salting.
- Combine Pasta and Sauce: Add the drained, firm-cooked macaroni to the cheese sauce and stir well to coat the pasta evenly.
- Bake: Pour the macaroni and cheese into a buttered baking dish. Top with extra grated cheese and bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes until bubbly and golden on top. Serve hot.
Notes
- This macaroni and cheese is wonderfully creamy, comforting, and full of melty cheese, making it an easy and beloved dish for family dinners.
- Do not undercook the pasta; it should be firm to hold its texture during baking.
- Tempering the egg with sauce prevents curdling in the cheese sauce.
- Adjust cheese and seasoning amounts to taste, but do not skimp on salt for optimal flavor.
- Feel free to experiment with different cheeses such as cheddar, jack, and fontina or add spices like cayenne pepper or thyme to customize the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 727
- Sugar: 7 g
- Sodium: 628 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 132 mg
