Wednesday, December 7, 2011

comfort on a plate

I'm having one of those days. You know the ones where all you want to do is curl up in your sweats and watch Christmas movies....with something yummy to eat.....

Something like this would do.

Unfortunately, this isn't on the menu until Friday....but would it be bad if I told you I just made this last week? I am already fully anticipating that cheesy, gooey, crisp on the top and all melty-goodness in the middle.

Mister Magoo is looking forward to it too.

This is him last week before he gobbled up his first taste of homemade mac n' cheese....notice that sad little tear under his left eye....

So sad. :(
Nothing a little cheesy goodness couldn't cure.....

He gobbled it up, I gobbled it up, we all gobbled it up.....Thanks once again Pioneer Woman you have created a mac n' cheese masterpiece!

If you need some comfort food to soothe your soul, or chase away the rainy need to try this.

The Pioneer Woman's Baked Macaroni and Cheese:


  • 4 cups Dried Macaroni
  • 1 whole Egg Beaten
  • 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 pound Cheese, Grated
  • 1/2 teaspoon Salt, More To Taste
  • 1/2 teaspoon Seasoned Salt, More To Taste
  • 1/2 teaspoon Ground Black Pepper
  • Optional Spices: Cayenne Pepper, Paprika, Thyme
  • Crushed plain or seasoned bread crumbs
  • Shaved Parmesan Cheese
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! 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 added the crushed bread crumbs and shaved Parmesan cheese to add more texture to the finished result. Yum.

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