Mac and Cheese
Votes: 5
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
In this mac 'n' cheese recipe, Ree Drummond uses just one type of cheese for the sauce—aged cheddar—which turns into a wonderfully gooey delight that coats the macaroni. Dry mustard and black pepper add a rich flavor, but you can also add other spices, such as cayenne, paprika, or thyme, if desired. You can toss the macaroni and cheese sauce and serve immediately, or bake it, topped with grated cheese, to create a golden, cheesy crust on the outside and a velvety, creamy interior. When serving, set up a mac 'n' cheese topping bar: crumbled gorgonzola, fried bacon, and caramelized onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Mac and Cheese Bar
- 450 g thick slices of peppered bacon
- 3 onions, thinly sliced into half rings
- 3 tablespoons of butter
- 220 g of gorgonzola
- Prepared buns and/or mac and cheese, for serving
Sauce
- 4 cups dry pasta
- 1 whole egg
- 55 g butter
- 1/4 cup premium flour
- 2.5 cups whole milk
- 2 tsp mustard powder (or to taste)
- 450 g sharp cheddar, freshly grated + extra for baking
- Seasoned salt
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Recipes with similar ingredients: pasta, bacon, Gorgonzola cheese, cheddar cheese, eggs, milk, ground cayenne pepper, thyme, mustard powder, paprika
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Cook the pasta until al dente. Drain.
- In a small bowl, beat the egg. In a large saucepan, melt the butter and add the flour. Heat over medium heat for a couple of minutes, whisking constantly. Be careful not to let the flour brown. Pour in the milk, add the mustard, and stir until smooth. Cook until the sauce thickens, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to prevent the egg from cooking. Whisk until smooth. Then pour everything back into the saucepan, whisking constantly. Stir until smooth.
- Add the cheese and stir until melted. Add 0.5 teaspoon salt, 0.5 teaspoon seasoning salt, and black pepper to taste. Add any additional spices you like. Taste the sauce and adjust the salt if needed. The sauce should be well-salted!
- Stir in the cooked pasta, distributing it evenly in the sauce. Serve immediately (while the sauce is still creamy) or transfer to a greased baking dish, sprinkle with grated cheese, and bake until bubbly and golden brown, 20-25 minutes.
- Mac and Cheese Bar:
In a skillet over medium heat, fry the bacon until lightly crisp, about 8 minutes. Remove and cut into bite-sized pieces.
In a separate saucepan, cook the onion in the butter over low heat, stirring occasionally, until caramelized, 20 to 30 minutes. - Crumble the gorgonzola with a fork.
Place bacon, caramelized onions, and crumbled Gorgonzola in separate bowls. Serve as a delicious topping for both rolls and mac and cheese.
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