It always felt like a special treat to us kids, although I suspect my mother liked it more because it was an easy stovetop dish that requires just five ingredients and almost no thought to pull together at the end of a long day. This is the macaroni and cheese recipe I grew up on - creamy sauce, chewy pasta, and plenty of cheese. Serves 6 Ingredients: Ree The Pioneer Woman Main Courses 4 cups Dried Macaroni 1 whole Egg, Beaten 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter 1/4 cup All-purpose Flour 2-1/2 cups Whole Milk 2 teaspoons (heaping) Dry Mustard, More If Desired 1 pound Cheese, Grated 1/2 teaspoon Salt. Macaroni and Cheese The secret to good, baked mac and cheese is a crispy top that hides a creamy, soft bottom. Cook for 8 to 10 minutes or per package instructions to al dente. After it comes to a boil, add pasta, and return to a boil. In a medium saucepan over high heat, bring 3 cups of well-salted water to a boil. In the past it usually comes out rather dry when I gratine` it in my oven. Spray a 7x11-inch oven-safe pan with non-stick spray. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Keep cooking and stirring until golden and. Melt butter in a large skillet or Dutch oven over medium-low heat whisk in flour until smooth. I'm looking to achieve more of a moist, wet, creamy consistency with my cheese/bechamel sauce. Add all the sliced garlic dont worry about the amount because each slice will caramelise like toffee in the roux. Roux for Mac n Cheese How is it possible to obtain a creamy smooth consistency in a mac and cheese.

How to make mac n cheese roux