March 21, 2013

The Macaroni to My Cheese

My Grandma would make dinner every night. I would be there. Especially if it was Mac and cheese night. I'm pretty sure she just layered cooked noodles and shredded cheese and just pour milk over top. I don't really remember how she made it. I just remember how it tasted. It was perfect. Cheesy, kinda burnt on the top. Perfection.
Well my grandma is no longer around and unfortunately I only have two of her recipes.
After trying and failing many mac and cheese recipes I have found the perfect one. And it tastes just like Grandmas :)

I was with my grandfather recently and he gave me some old pictures. This was one of them.

It makes me laugh so hard.
I was Lana del Ray before there even was a Lana del Ray . Lol.

It was the 90's and I was dramatic ;)
This picture just reminds me of my grandparents house where I grew up.
I have the best memories from there.
The parties in the backyard.
Swimming in the indoor pool.
Times were good.

So making this Mac and cheese takes me back to then.
I found the recipe on The Pioneer Woman blog.
I just cut it in half to make enough for 4 servings.

Macaroni and Cheese

2 cups Dried Macaroni
1 Egg Beaten
2 Tbs Butter
2 Tbs All-purpose Flour
1- 1/4 cups Whole Milk
1 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Ground Black Pepper
1/2 teaspoon powered garlic


Pre-heat over to 350.
Cook macaroni until very firm. Macaroni should be under cooked. Cook for half the time suggested on package. 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, garlic, pepper 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. Taste sauce and add more salt as needed!
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 25 - 30 minutes or until bubbly and golden on top.

Melt butter. Add flour. Cool until blonde. Do not burn or it will taste like burnt peanut butter.

Pour in milk, slowly while whisking. If its lumpy just keep whisking.

Whisk until smooth.

Add the garlic, pepper and dry mustard.

Cook until its thick like a gravy.

Wisk egg in a separate bowl.

Add some 'gravy' into the egg, while whisking. This is tempering the egg so it doesn't cook when poured in the sauce.

Mix together.

Add egg mixture to sauce.

Mix together until smooth.

Add the cheese.

Mix together until all melted and velvety smooth. Yummy.

Add cooked noodles.

Coat the noodles in the sauce.

Pour into a over safe dish.

Top with some extra shredded cheese.

Put it in the oven for 30 minutes.

Then eat some of the most amazing Mac and cheese you have ever eaten.

I could seriously eat all of this myself. But when I don't its perfect to reheat for lunch the next day.

I hope you enjoy it as much as I do. And I hope you laughed as hard as I did at the pictures.
Because if you can't laugh what are you going to do, cry?! I think not!
Laugh on everyone :)


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