Skip to main content

Baked Mac & Cheese


 

There is only so much you can say about Macaroni and Cheese.  It's pasta and it's cheese - what's not to love?!  I've generally preferred stove-top mac & cheese to baked, but I definitely see where baked mac & cheese has it's place.  It's great to entertain with because you can make it in advance earlier in the day, or even the night before, and pop it in the oven before serving.  

When looking for a baked mac & cheese recipe that would be creamy enough to prepare in advance, I stumbled across this recipe on Pioneer Woman.  I've never met a recipe of hers that I didn't fall in love with, so I knew this had to be tried as well.  I prepared this recipe earlier in the day and several hours later after baking it was still creamy and flavorful.  Definitely a winner!  Plus, with this recipe can even be enjoyed before baking.  However, I did notice when taste testing that the mustard flavor was pretty powerful before baking, so if I do make this recipe in plans of serving straight from the stove-top, I'll reduce the amount of dry mustard to suit my personal preferences.


Baked Mac & Cheese
Ingredients:
4 cups Dried Macaroni
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons Dry Mustard
1 pound Cheese, Grated (I used 3 Cheddars - Sharp, White and Mild)
½ teaspoons Salt
½ teaspoons Seasoned Salt
½ teaspoons Ground Black Pepper
¼ - ½ teaspoons of any optional spices such as: Cayenne Pepper, Paprika, Thyme, Onion Powder, Garlic Powder

Directions:
Preheat the oven to 350 degrees.  Cook macaroni according to package directions until slightly firm.  Drain and set aside.

In a large pot, melt the butter over medium-low heat.  Whisk in the flour and cook the mixture for five minutes, whisking constantly and being careful not to burn.  Add the milk to the pot, stir in the dry mustard, and whisk until smooth.  Cook the mixture for five minutes until very thick.  Reduce the heat to low. 
In a small bowl, beat the egg.  Take 1/4 cup of the warm sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling the egg.  Whisk until smooth.  Pour the tempered egg mixture back into the sauce, whisking constantly.  Stir until smooth.  Mix in the cheese, reserving about half a cup for topping, and stir until completely melted.  Add in seasonings.  Taste and adjust seasonings accordingly.  Add the drained cooked macaroni to the pot and mix well.
Pour the mixture into a baking dish, top with reserved cheese, and bake for 20-25 minutes or until golden and bubbly on top.
Note - if you prepare it in advance you might want to cover with foil and bake 30-40 minutes, removing the foil at about 20 minutes so it doesn't dry out.

Source:
Pioneer Woman

Comments

Popular posts from this blog

Beach Party Cupcakes AND 100th Blog Post

I saw these cupcake pops on Bakerella's site and just knew I had to use the idea sometime. When thinking about something fun to make for 4th of July I thought about something summery that the kids would enjoy so obviously a cute cupcake would do the trick and what's more fun in the summer than fireworks and swimming? Not much, I'll tell you that! Knowing that everything is fireworks galore on the 4th I decided to go the swimming route and make these cupcakes. Not only were they adorable, it really only took an extra 10 minutes to decorate than if I were to frost a plain-jane cupcake. Surf's Up! (aw man, I wish I had made some surfin little dudes! I'll have to remember that for next time!)



Beach Party Cupcakes
Inspired by Bakerella
Ingredients
1 recipe favorite cupcake recipe (I used a coconut lime cake)
1 recipe favorite cupcake frosting (another coconut lime, without the coconut flakes)
Blue decorating tint
Blue decorating sugar
Honey Teddy Grahams
Finely Crushed Graham C…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…