Came across Pioneerwoman's macaroni and cheese on youtube Pioneerwoman's macaroni and cheese youtube. Thanks Ree. Tried it for lunch today with slight variation for Singaporean palette. Served with roasted chicken with thyme/salt/peper, and capsicum/corn salad.
Ingredients
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 tablespoon Djorn mustard
- 2 cups mozarella
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- spices: 1/2 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp dried rosemary
- 1 cup Chicken stock
- 1/2 cup Spring onion
- 1 small onion chopped
- 3 cloves of garlic finely diced
Directions
Cook the macaroni until still slightly firm. Drain and set aside.
In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat with garlic and onion. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk and chicken stock, add the Djorn mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in the drained, cooked macaroni and fresh spring onions and stir to combine. Serve immediately (while it's still very creamy) or pour in two batches in Happy call pan (no mess, no need oven, clean kitchen but need to watch fire as it heats up fast) and brown on both sides. Time to enjoy, YUM!
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