For the cheese, The Pioneer Woman star cut a “wonderful, one-of-a-kind block of processed cheese” into cubes.ĭrummond said she prefers using that type of cheese for the texture but adds other cheese for more depth of flavor. She melted butter in a large pot and added milk. Highly, highly, highly, highly recommended.How to make Ree Drummond’s shortcut macaroni and cheeseĭrummond started by boiling the pasta and prepared the quick sauce while the shells cooked. The other wonderful thing about it is that no two bites are ever the same.
The wonderful thing about this mac-and-cheese recipe is that it’s perfectly delicious on its own, or with a salad…or as a delectable side dish with a juicy medium-rare steak. After I made it on the day we filmed tomorrow’s show (that tense is messing with my head) I shared it with the cameramen. To say this mac-and-cheese recipe is a treat is a wild underestimation. I wanted to share it with you today (with the cookbook pics, which are more recent than the 2009 post) in case you’ve never gotten a chance to make it. It also appears in my second cookbook, and was slightly adapted from my old Fancy Macaroni recipe from the old days of 2009. This is one of my all-time favorite recipes, and I make it on tomorrow’s episode of my Food Network show. Bake for 20 to 25 minutes, or until bubbly and hot. Repeat the layers, ending with the bacon. Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the Gorgonzola, and half the bacon. Butter a 9 x 13 inch baking pan generously. Splash in a little milk or hot water as needed for thinning. Add all the cheese in and stir them around to melt.Īdd the cooked macaroni and stir to coat. Once combined, pour the mixture into the pot with the white sauce, stirring constantly. Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Next, add the half and half, 1 teaspoon of salt, plenty of black pepper, and stir to combine. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 minutes, or until thick and bubbly. Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Unwrap the goat cheese.Ĭook the macaroni until just undercooked. Grate the Parmesan, Gruyere, and fontina cheeses.
In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes. Chop the bacon into bite-size bits and set aside. Next, fry the bacon until chewy but not yet crisp. Roast them in the oven until deep golden brown, 20 to 25 minutes. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper.
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