The following recipe is from the October 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
According to Ree Drummond, The Pioneer Woman, macaroni and cheese was the only thing that she ate for the first ten years of her life. I have to say that if I was going to pick one food to eat for ten years straight, macaroni and cheese would be a pretty solid contender, especially this version from The Pioneer Woman Cooks.
I whipped up a batch for dinner last night, and it had all of the marks of perfect mac and cheese. The interior was plenty cheesy, creamy, and custardy thanks to the addition of a roux and an egg. The top was golden with just the slightest bit of crunch from the browned noodles. While finishing the sauce I realized that I didn't have any of the mustard powder called for in the recipe, so I summoned a bit of my own pioneering spirit and substituted a few teaspoons of Dijon. The kicky mustard cut right through the cheesy sauce in the most pleasant way and will be a definite addition next time I make this recipe, along with the roasted green chilis and crumbled bacon that Drummond recommends.
Advertisement will not be printed.