Ree Drummond's Macaroni and Cheese
ID: 10861088...
Ree Drummond shares her ultimate, ultra-rich, and creamy macaroni and cheese recipe, featuring a decadent cheddar cheese sauce thickened with a roux, seasoned with dry mustard, and enriched with tempered beaten eggs.
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🍳 Cooking Flow
Make a roux by cooking butter and flour together, then whisk in milk to thicken into a white sauce. → Boil the macaroni noodles separately until al dente, then drain. → Whisk dry mustard and tempered beaten egg into the white sauce, then stir in most of the grated cheddar until melted. → Season the cheese sauce, stir in the macaroni, and pour into a baking dish. → Top with the remaining grated cheddar and bake at 350°F (175°C) for 20-25 minutes until golden and bubbly.
Cooking Steps
Brief Cooking Order
Make a roux by cooking butter and flour together, then whisk in milk to thicken into a white sauce. → Boil the macaroni noodles separately until al dente, then drain. → Whisk dry mustard and tempered beaten egg into the white sauce, then stir in most of the grated cheddar until melted. → Season the cheese sauce, stir in the macaroni, and pour into a baking dish. → Top with the remaining grated cheddar and bake at 350°F (175°C) for 20-25 minutes until golden and bubbly.
Introduction
Ree Drummond shares her ultimate, ultra-rich, and creamy macaroni and cheese recipe, featuring a decadent cheddar cheese sauce thickened with a roux, seasoned with dry mustard, and enriched with tempered beaten eggs.
Step 1
Melt the butter in a large pot or Dutch oven over medium-low heat.
Step 2
Sprinkle the all-purpose flour into the melted butter and whisk constantly for a couple of minutes to cook out the raw flour taste and create a roux.
Step 3
Slowly pour in the whole milk while whisking continuously. Cook for about 5 minutes until the white sauce is very thick.
Step 4
In a separate pot of boiling water, cook the dried macaroni until it is still slightly firm (al dente). Drain and set aside.
Step 5
Add the dry mustard to the thickened white sauce and whisk until completely smooth.
Ingredients List
Important Notes
Always grate your own cheese from a block; pre-grated packaged cheese contains anti-caking agents that prevent it from melting smoothly.
Tempering the egg is crucial to prevent it from scrambling when introduced to the hot white sauce.
Do not overcook the macaroni during the boiling stage, as it will continue to cook and soften further when baked in the oven.
Adjust the amount of seasoned salt and salt after tasting the sauce to ensure the dish is properly seasoned.
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