Day two of making Mac & Chz here.

Two different methods. i’d think both were delicious. Two main flavor changes were the type of pastas and the usage of White Pepper in the second dish. I used GLUTEN FREE PASTA and FLOUR for the first.  The difference in taste was that the first was more thick of a sauce vs the second one.

First: *takes longer than the second – Pioneer Woman Recipe

4 cups Dried Macaroni – i used Rice pasta
1 whole Egg Beaten
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, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

*Roasted Brussel Sprouts then added with the cheese sauce

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Second: * Less Time & Healthier

1 Box- 16 oz- Rigatoni pasta
2 cups fat-free (skim) milk (to keep it healthier- use whatever kind of milk)
3 tablespoons Gold Medal™ all-purpose flour
3teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 tsp white pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded Colby & Monterey Jack cheese
optional frozen veggies. i used half a bag of peas.

*most recipes call for half the pasta but i think the cheese spreads evenly enough for this much pasta/cheese ratio.

Step1 In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.

Step2 OPTIONAL HERE***Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Or you can choose to eat the pasta immediately after you mix the sauce and the pasta.

STEP 3 In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper white pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. ~5mins. then add peas.

Step 4 Remove from heat. Stir in cheese until melted.

Optional: bake it for 25-30 minutes


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