Macaroni and Cheese

Name: Ree Drummond's Macaroni and Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 c. dried macaroni; 1 egg; 1/4 c. salted butter; 1/4 c. all-purpose flour; 2 1/2 c. whole milk; 2 heaping tsp. dry mustard, plus more to taste; 1 lb. cheese (such as cheddar, jack, and/or fontina), grated; 1/2 tsp. kosher salt, more to taste; 1/2 tsp. seasoned salt, plus more to taste; 1/2 tsp. ground black pepper; Cayenne pepper, paprika, and/or thyme (optional)

Ree Drummond's macaroni and cheese is a creamy, from-scratch dish built on a roux-based béchamel sauce with a blend of melted cheeses and dry mustard for depth. It's a straightforward, family-friendly version that delivers rich flavor without complicated steps.

🌍American 🌍Comfort Food 🏷️Content-type: recipe 🏷️Locale: us 🏷️Displaytype: recipe Shorttitle: ree's mac and cheese is the ultimate comfort food

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Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From The Pioneer Woman · by Ree Drummond

Ingredients

4 c. dried macaroni
1 egg
1/4 c. salted butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 heaping tsp. dry mustard, plus more to taste
1 lb. cheese (such as cheddar, jack, and/or fontina), grated
1/2 tsp. kosher salt, more to taste
1/2 tsp. seasoned salt, plus more to taste
1/2 tsp. ground black pepper
Cayenne pepper, paprika, and/or thyme (optional)optional

Instructions

1
Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
2
Beat the egg in a small bowl.
3
Melt the butter in a large pot and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
4
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
5
Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt, pepper, and other optional seasonings. Taste the sauce, adding more salt and seasoned salt as needed. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Pour into a buttered baking dish, top with extra cheese, and bake at 350°F for 20 to 25 minutes, then serve.

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Tips & Notes

Pro tips

Cook the pasta 1–2 minutes under al dente; it will continue cooking when mixed with the hot cheese sauce and baked.
Make a smooth roux by whisking butter and flour over medium heat for 1–2 minutes before adding milk gradually to avoid lumps.
Grate cheese fresh if possible; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Stir the egg into the warm (not boiling) cheese sauce off heat to prevent scrambling, then fold in the cooked pasta.

Substitutions

Whole milk → half-and-half or 2% milk (half-and-half will be richer; 2% will be slightly thinner)
All-purpose flour → cornstarch at 1.5 tablespoons (substitute for thickening; adjust if sauce seems too thick)
Kosher salt + seasoned salt → 1 teaspoon fine sea salt (seasoned salt adds paprika and garlic; adjust to taste)

Storage & make-ahead

Store covered in the refrigerator up to 4 days. Reheat gently on the stovetop over low heat with a splash of milk, or covered in a 325°F oven until warmed through.