Wednesday, June 30, 2010
Macaroni and Cheese
This is my first time making this version of macaroni and cheese. I keep hearing from people that it's the best version that they have ever had. I figured that if that many people say it's good that it must be worth a shot, so I made a test batch for my mom, aunt, grandma, and sister.
Macaroni and Cheese:
(adapted from Pioneer Woman)
4 cups of elbow macaroni
½ stick of regular, salted butter
4 tbls all-purpose flour
2 teaspoons dry mustard
In a small bowl, whisk the egg. Set aside. In a large saucepan or dutch oven, melt 1/2 stick of butter. Sprinkle in 4 tablespoons flour.
Whisk the mixture together over medium-low heat until totally combined, make sure it doesn't burn. Then continue cooking for around 5 minutes, whisking constantly. Pour in 2 1/2 cups whole milk. Immediately dump in 2 heaping teaspoons of dry mustard.