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OHHHH That’s Good Mac And Cheese

La Crosse, WI, United States / KICKS 106.3
OHHHH  That's Good Mac And Cheese

Here is a wonderful way to put together Mac and Cheese.  One fun addition to this is the extras you can add on just for good measure!

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.
Macaroni and Cheese
Recipe courtesy of Ree Drummond
Show: The Pioneer Woman | Episode: Surprise Birthday
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
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

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