Oddly enough growing up as a kid I did not like macaroni and cheese. This was odd to most people since macaroni and cheese can be thought of as a childhood staple. I never cared for cheese therefore I did not like macaroni and cheese. As I approached my teenage years I began liking macaroni and cheese, but the boxed version, and it had to be watered down so there was only a faint taste of what I like to call “fake” cheese.
Now that I’m an adult I have a full appreciation for macaroni and cheese. I’ve been searching for a basic go-to macaroni and cheese recipe for a while. My mother in-law makes a killer macaroni and cheese. She uses white cheddar and bakes it with a bread crumb topping. I could seriously eat the whole pan. It is delicious (and I would imagine a very fattening meal). Back to this recipe… I found it odd that this recipe called for egg and was a little hesitant to add it, but I trusted Ree Drummond (I mean, come on the women can cook)! This mac & cheese was creamy, sinful, and best of all easy-to-make. Which by now you should know that I love easy-to-make meals! When you think of comfort food your mind should automatically picture this macaroni and cheese. I hope you enjoy it as much as I did!
Source: The Pioneer Woman Cooks
Prep Time: 15 minutes
Cook Time: 15 minutes
4 cups dried macaroni
1 egg, beaten
4 tbsp butter
⅓ cup all-purpose flour
2-½ cups whole milk
2 tsp dry mustard
1 lb grated cheddar
½ tsp salt, black pepper, and seasoned salt
Dash of paprika
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.