Ree Drummond's Macaroni and Cheese | The Pioneer Woman | Food Network
Ree's version of macaroni and cheese could be the star of any meal!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Macaroni and Cheese
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 6 servings
Ingredients
4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
Macaroni and Cheese and Sliders Bar:
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving
Directions
Preheat the oven to 350 degrees F.
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. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the 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 stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
Macaroni and Cheese and Sliders Bar:
Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
Use a fork to crumble the gorgonzola.
Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
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Ree Drummond's Macaroni and Cheese | The Pioneer Woman | Food Network
Crock Pot Mac and Cheese - How to make Recipe
My crock pot - slow cooker mac and cheese no bake recipe is great for kids and adults and is perfect for dinner or a side.
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Ingredients:
2 cups macaroni noodles
1 teaspoon onion powder
½ teaspoon mustard
1 can cream of chicken soup
½ cup sour cream
½ cup mayonnaise
½ teaspoon pepper
4 cups cheddar cheese - or cheese of your choice
Baked Macaroni and Cheese | How To Make Creamy Macaroni and Cheese #onestopchop
Mac n Cheese better had been on the dinner table tonight. Here is mine. YES I USE EGG... tell my grandma she wrong. YES I used velveeta... tell my grandma to her face that she wrong ????
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Baked Macaroni & Cheese Recipe
LOOK NO FURTHER! LADIES AND GENTLEMEN BEHOLD THE MAC AND CHEESE RECIPE THAT WILL MAKE PEOPLE STALK YO ASS! LOL LITERALLY!!
[1] box of elbow macaroni (16oz)
Sharp Cheddar Cheese
1 brick of Velveeta Cheese (16oz is in the video)
[2] Cans of Evaporated Milk (Not to be confused with condensed milk)
Grounded Annatto (Do Not Use SAZON as a substitute)
Monterey Jack Cheese (For the top)
Foil pan
Butter
Salt
Boil Macaroni
(DO NOT ADD OIL OR BUTTER TO THE WATER)
Preheat oven to 375
*Cheese Sauce*
In a sauce pan melt 2 tablespoons of butter
Then add 2 tablespoons of flour and whisk it.
-This is called a roux. (This is a thickening agent)
Whisk for 2 minutes or until you get a doughy crumb consistency.
Whisk in 1/3 cup of your milk until you get a smooth paste.
Then add the rest of your milk.
Whisk the milk on high heat until it gets warm.
Add Grounded Annatto until you get your desired color.
Add 2 tsp of salt.
Whisk.
Lower Heat.
[Cut the Velveeta block in half.
You'll be using 1 and 1/2 blocks of this.
and Half of your sharp cheese.]
Whisk in all your cheeses.
Turn up to medium high heat and WHISK until the sauce thickens.
When you get your desired thickness pour cheese sauce over Macaroni.
Top with the remainder of Sharp Cheddar Cheese and a 1/3 Block of
Monterey jack.
Bake covered with foil for 10 mins
Take off the foil and bake for another 20 - 30 mins or until the top becomes golden brown.
------------------------B U S I N E S S I N Q U I R I E S-----------------------------------
Email ????
marshbrowne@icloud.com
SOUTHERN STYLE MAC N CHEESE| THE BEST MAC N CHEESE AT THE COOKOUT GUARANTEED HOW TO MAKE| NO EGGS
SOUTHERN STYLE MAC&CHEESE|| HOW TO MAKE MACARONI AND CHEESE|| EASY
INGREDIENTS
2 cubes of chicken flavored bouillon
1 16oz of elbow Mac and cheese
1 stick of salt butter
3 tablespoon of all purpose flour
Whole milk
8 oz velvet cheese
1 block of Colby jack cheese ( shred cheese yourself)
1 block of medium cheddar cheese (shred cheese yourself)
8oz bag 4 cheese Mexican
sour cream
Salt
Black pepper
Cayenne pepper
Paprika pepper
Garlic powder
Onion powder
Badia Complete seasoning ( you can get it from Walmart, target, Publix, and Amazon)( Badia Complete Seasoning®, 6 oz
Non stick spay or butter
Step 1
Set oven on 350°
COOKING PASTA
Add 12 cups of water to a pot then add
2 cubes of chicken flavored bouillon (Maggie). Set the stove at high heat 8/7 and let water come to a boil.
Once water is boiling add
1 16oz (lb) box of elbow pasta (stirring while adding) than let pasta cook pasta (following directions on the back of the box)
Once pasta is done cooking drain the pasta then put it to a separate bowl (do not rinse), add 2 tablespoon of salted butter to help pasta not stick together. Set the pasta to the side.
MAKING THE ROUX
Add a pot to stove at medium high heat 6/7 add
4 tablespoon of salted butter let the butter melt.
Then add 3 tablespoon of all purpose flour let the flour cook for about 4 minutes than add 2 cups of whole milk let the milk come to a simmer.
Then add 8 oz of velveta cheese (chopped up), and a handful of the Colby jack cheese (And medium cheddar cheese, Add the whole bag of 4 cheese Mexican shredded cheese and let all the cheeses melt into the milk.
Once all the cheese is melted Add 1 teaspoon of salt ,1/4 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika , 2 teaspoon of garlic ,2 teaspoon of onion powder and 2 teaspoons of complete seasoning let cook for 2 minutes and turn off the stove.
Pour the cheeses sauce into the macaroni and mix well.
Than add 2 tablespoon of sour cream and mix well. Slowly add 1/2 cup of whole milk and mix well than add 1 tablespoon of complete seasoning and mix well.
Spray one small aluminum tray with the nonstick spray then Pour the Mac and cheese into the aluminum tray.
Cover the macaroni and cheese with aluminum foil and place it in oven for 20 minutes.
Take the Mac and cheese out after the 20 minutes mix it well.
Then add the Colby jack and medium cheddar cheese you shredded at the top of the Mac and cheese.
Sprinkle some Cheyenne pepper and some paprika on the top of the cheese place it back in the oven uncovered top rack and let it cook until cheese is gold and brown (20/30 minutes) remove Mac & cheese from oven.
Enjoy
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