This isn't Pasta Roni

Warning: Anyone who knew me 15 to 20 years ago may be shocked by this post.

Pasta Roni-shells and white cheddar, 

was THE food.

My favorite dinner.

That I cooked anyway.

And it was really all I knew how to cook.

Well, that and chicken parmesan.  

Impressive, I know!

Well, that was then.

The girl who was afraid to get married 

because she couldn't cook,

now tells her husband to get out of the kitchen!

Don't get me wrong, I don't always love to cook.

But I do love finding good recipes.

And good recipes make cooking fun.

Because eating the results of good recipes,

makes it all worth it.

Here is my latest find.

A major step up from Pasta Roni.

And it's a keeper...

This photo and recipe are 
from Pioneer Woman.

I love her.

I wish I knew her.

For now, I just enjoy her recipes,

and her pictures,

and her humor.

I am sure you will too!

Macaroni and Cheese

Added on August 4, 2009 in Main Courses, Pasta

Prep Time 15 Minutes Cook Time 15 Minutes

Servings 6

Difficulty Easy

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 (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• ½ teaspoons Salt, More To Taste
• ½ teaspoons Seasoned Salt, More To Taste
• ½ teaspoons Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

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.