Saturday night dinner - Mac and Cheese!

Happy Monday to all!  I was SO happy to log into my blog this morning and find I had my first follower!!  Woohoo!  What a way to start the week! 

Saturday night I was craving Mac and Cheese!  I have tried a couple good recipes, my two favorite being the Martha Stewart recipe and the Pioneer Womans recipe.  I basically followed PWs recipe, but added a couple things from the Martha Stewart recipe that I like (bread crumb topping and more milk to the cheese mixture)! 

http://thepioneerwoman.com/ - If you've never been to the Pioneer Womans website, go!  You will not be disappointed!!!

Cheers! 

Note:  Our main complaint is the top wasn't crispy enough.  The heat from our oven is on the bottom, not the top.  I think the only way to fix this is to get a new oven (which we are in the process of saving for, so hopefully soon!!)

Yum - I wish I had brought leftovers for lunch today!!!

Mac and Cheese (adapted from PW and Martha Stewart)

4 cups Dried Macaroni

2 Slices white bread

Italian seasoned dried bread crumbs

1 stick of Butter
6 tablespoons All-purpose Flour
4 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 Bay Leaf
1 whole Egg Beaten
1 pound Cheese, Grated (I used sharp cheddar, Gruyere, Fontina, Monterey jack and Pepperjack)
1/4 teaspoon Nutmeg
1/4 teamspoon Paprika
1/4 teaspoon Cayaenne Pepper
1/2 teaspoon Thyme
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper

Preparation Instructions

Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

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

In a small bowl, beat egg.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Add ground mustard and bay leaf.  Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove Bay Leaf.  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 (note - save about 1 cup or so of cheese for top)

Add rest of seasonings.

Pour in drained, cooked macaroni and stir to combine.

Pour into a buttered baking dish, top with italian dried bread crumbs, extra cheese and homemade bread crumbs.  Bake for 30 minutes or until bubbly and golden on top.

NOTE:  Next time I make this I am going to add 6 cups of milk instead of 4.  We like our mac and cheese really creamy!!!