Friday, October 1, 2010

Ree's Mac & Cheese

I really was missing Kyle last night. I was so down in the doldrums that the only thing that could pull me out of my depression hole was the best comfort food ever created.

awww yeah!!!!

This classic recipe is a great staple to have in the old recipe box. Although not the best homemade mac and cheese I have ever had (that one is reserved for this) It is definitely one work making. I like it especially because it is so versatile. You can use any combo of cheese you like and add as many or as little spice as you want. I used only Sharp Cheddar (I had a Tilamook loaf in my fridge that keep calling to me "make me into mac and cheese! make me into mac and cheese!") for this one but it's really good with Jack, white cheddar, fontina, any cheese you want! I used plenty of pepper because I like pepper on my mac. (Ever try it on Kraft blue box mac and cheese? It will literally change your life)

Here's the recipe!

Classic Mac and Cheese


  • 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.

Mhm, this is the definition of SOUL FOOD!!!!!

1 comment:

  1. I love that you use PW recipes. I'm obsessed with that site!

    (And currently procrastinating by reading the backlog on friends' blogs from like the last month and a half :-P)