Ree's Mac and Cheese Recipe Is Famous for a Reason (2024)

Come, my child… come. I shall take you by the hand and take you where you need to go.

I shall show you the comfort food that is solely responsible for my bones and tissues multiplying and growing at a young age.

It's macaroni and cheese made with the best butter. And it's the only pasta (or food) I consumed until I was about fourteen years old.

Come… come, my child.

I shall show you the way.

How do you make the best mac and cheese?

There are a few ingredients that make this the best macaroni and cheese ever. Adding an egg to mac and cheese makes the sauce smooth, velvety, and heavenly rich. The dried mustard powder(or asubstitute for mustard powder if you're really stuck) provides the perfect tangy bite that balances all that richness, and then there's the cheese. Oh, the cheese! Pre-shredded, bagged cheeses don't melt as well as cheese grated straight from the block, so be sure to do that yourself. The resulting creaminess is worth the extra step!

How do you keep macaroni and cheese creamy?

The star of this recipe is the cheesiest, dreamiest cream sauce that sinks into every nook and cranny of the macaroni. There's whole milk, a pound of cheese, and an egg to thank for that. But the secret to baked mac and cheese is this crispy top, which hides a creamy, soft bottom. That extra layer of cheese helps hold in the moisture when it bakes in the oven. Just be sure not to bake it too long so the macaroni doesn't dry out! Bake just until the cheese is melted and bubbly.

What’s the best cheese to use in mac and cheese?

I almost always mix different types of cheese: colby, monterey jack, fontina, mild cheddar, pepper jack… even a little gruyère if I allow myself to be in denial about how expensive it is to buy. (There's always a goodgruyère cheese substitute at the grocery store, too.) Keep it simple with just sharp cheddar or sprinkle in a variety depending on what you like best.

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Yields:: 6 serving(s)
Prep Time:: 15 mins
Cook Time:: 15 mins
Total Time:: 30 mins

Ingredients

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

Directions

1. Step1Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
2. Step2Beat the egg in a small bowl.
3. Step3Melt 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. Step4Take 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. Step5Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. 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. Serve immediately; otherwise, pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, then serve.