The Pioneer Woman Cooks (31 page)

4. In a large pot, melt the butter and sprinkle in the flour.

5. Whisk it together over medium-low heat. Cook for 5 minutes, whisking constantly. Don’t let it burn.

6. Pour in the milk.

7. Add the mustard and whisk until smooth. Cook for 5 minutes or until until very thick, whisking constantly. Reduce the heat to low.

8. To temper the eggs, slowly pour ¼ cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.

9. Pour the egg mixture into the sauce, whisking until smooth.

10. Add in all but ½ cup of the cheese and stir until melted.

11. Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you’ll regret it the rest of your life!

12. Pour in the cooked, drained macaroni and stir to combine.

13. Serve immediately or pour into the baking dish and top with the remaining cheese.

14. Bake for 20 to 25 minutes, or until bubbly and golden on top.

15. Serve to hungry humans.

Variations

SPICES Add any of the following to the cheese sauce:

• cayenne pepper
  
• paprika
  
• ground thyme
  

• ADDITIONS Stir in any or all of the following:
  

• Caramelized onions
  
• Roasted, chopped green chilies
  
• Cooked, crumbled bacon
  
• Diced, sautéed ham
  
• Diced fresh tomatoes
  

• 

  

  THANK GOD FOR CHARLIE
  

  He always provides us with plenty of entertainment during long, quiet days in the country.
  

  

  Not that he always enjoys his work.
  

  But this is the plight of basset hounds. Work isn’t their primary goal in life.