Cook Up Some Comfort Food: Celeb Favorites
Ree Drummond's Macaroni and Cheese
"Macaroni and cheese was just about the only thing I ate as a kid. Now I make it from scratch and add dry mustard for a little tang. I also use sharp cheese. All four of my children would choose mac and cheese over almost anything else on the menu -- it must be in our DNA. My husband, a rancher, tells them, 'You've got to have some meat with that.' And I say, 'Not necessarily. I didn't, and I turned out okay.'"
- Ree Drummond, author of The Pioneer Woman Cooks
Work: 35 minutes
Total: 1 hour
1 pound dried macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 teaspoons mustard powder
4 3/4 cups (1 pound) grated cheddar
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon seasoned salt
- Heat oven to 350 degrees F. Grease a 2- to 3-quart baking dish. In a large pot of salted water cook macaroni until still firm, about 4 minutes; drain.
- Beat the egg in a bowl and set aside. In a large saucepan melt butter over medium-low heat and whisk in flour, stirring constantly, for 5 minutes. Whisk in the milk and mustard until smooth. Cook until very thick, stirring constantly for 5 minutes. Reduce heat to low. Slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly, to temper the egg. Pour egg mixture back into the sauce.
- Reserve 1/2 cup of the cheddar and stir the rest into the sauce until melted; add the pepper and salts. Stir in the macaroni, then pour into the baking dish, and top with the reserved cheese. Bake until bubbly and golden, 20 to 25 minutes. Serves 8.