A few of my readers and I are cooking our way through Ree Drummond’s book, The Pioneer Woman Cooks, one recipe at a time. Feel free to join in this culinary adventure any time. The next assignment will be at the end of this post.
Mmmmmmm….Mac and cheese! Is there any more perfect food? I am a big fan of a mac and cheese, from Kraft to Cracker Barrel to my own crock pot concoctions, so this recipe was an easy sell for me.
I loved this recipe! I was a little skeptical when I saw all the steps and all that whisking you had to do to make the sauce, but it really turned out to be much easier than it seemed at first. It was flavorful and had a good texture and was just plain delicious. I only made one slight variation. I was out of ground mustard, so I made the substitution of just using regular French’s mustard from the bottle. I even looked it up on-line to make sure I had the correct measurements. I’m glad I went to the trouble because I thought the mustard flavor was distinct and made this dish a little unique. One thing I might like to experiment with in the future is the cheese. I used sharp cheddar, but I think a combo of two or three different kinds might make it a tad more gourmet and interesting.
Everyone here liked it, including Big D, who is not all that into macaroni and cheese. Thankfully, it has not been a point of contention in our marriage. He said if he had to have mac and cheese that it might as well be this dish. Good enough for me!
So, what did you all think? Special? So-so? Make any changes? Would you make it again or go back to your old stand-by? Talk to me about your mac and cheese!
For our next assignment we’re going back to the beginning, to the starter section of the book. Let’s make the Pico de Gallo on pps. 16-17, and then, if you want to, go ahead and try the Guacamole on pps. 20-21, since all you do for that one is add the pico to mashed avocados. Fresh produce is very plentiful around here right now, so I thought this was as good a time as any to go ahead make this tasty treat! Let’s get this on our tables by Monday, April 26.
(Both of these recipes are found on PW’s site here, so feel free to join in even if you don’t have the book!)
I made the receipe for Easter based on your cook with me post. I added a 1/2 more cheese than it called for, b/c I wanted it cheesey. But it was dry and only OK. I wasn’t feeling compelled to make it again. Not sure what I did wrong but it certainly didn’t stand out as great.
I skipped on this one. I have a great crock pot mac and cheese recipe and decided not to mess with it. I’ve tried a couple of others and just keep coming back to mine.
I have to say, I LOVE PW’s pico and guac. I make them a lot. There’s a lot of chopping involved so it’s time consuming. But I’ll try to fit it in to the time frame.
Debbie´s last blog ..One of THOSE days…
I REALLY wanted to join you for this recipe, as the girls and I love mac and cheese, but I forgot to my ingredients before Naomi arrived and forgot about it until yesterday. As I boiled our pasta and added plain old butter and parmesan cheese, I thought of you. Even looked over the recipe. Glad to know it’s a “tryer” in the future. (Though I must admit that the recipe Reb sent me a few yrs ago it to die for. I would have never thought to add nutmeg and fresh tomato to mac and cheese)(The recipe is from the Barefoot Contessa on food network!)
Will definitely do the pico and guag. I LOVE, love love it!!! What a great and refreshing dish!! (And how appropriate now that were doing this whole green smoothie thing!!) (Hmm… that cold be an idea… throw the whole thing in the Vita-Mix and see what a guacamole smoothie tastes like…)
Susan´s last blog ..It’s Christmas time!!
This is still my very favorite PW recipe to date! When I made it the first time it was far too mustard tasting though, so I had to really add a lot of milk and cheese to it to mellow it out a bit. It tasted like Mac & Mustard LOL
However, I now use half the mustard amount and I have made it with extra sharp cheddar and monterey jack cheeses together and, oh man, it is seriously to DIE for! I do not bake it though, I just serve it straight from the pot because my man likes it creamy and I worry that baking it would dry it out too much for his liking.
Anyway, I haven’t made it in so long though because it is so good that I can’t stop eating it! Even the leftovers of this stuff are amazing and typically mac & cheese is not good for leftovers!
Ashley´s last blog ..Manic Monday
Well that looks tasty
My name is Teresa Dawn and I am a cheese-oholic.
Teresa Dawn´s last blog ..The Farmer & The Monk
Looks tasty! I need to get this book!
Michelle´s last blog ..Its the most wonderful time of the year!
ps-Have you tried her Ranch Chicken! Yum yum!
Michelle´s last blog ..Its the most wonderful time of the year!
I actually made a homemade (non PW) mac n cheese that everyone loved. I’m sure they’d love hers. I’m just not a big fan of any of them. Rock on, Big D. ;o)
CrossView´s last blog ..Branches
Joy-Hmmmm…not sure what accounted for the dryness. The baking would dry it out some, but ours was still fine. Maybe your oven cooks hotter than average…?
Debbie-Branch out! That’s what this project is about…trial and error. You’ll have to try it some time. I think you would like it.
Susan-You deserve an assignment off! I was amazed that you made the last recipe a week before you delivered.
Ashley-Yes, I…unfortunately…know about those leftovers. They were delish!
Michelle-No, haven’t tried the ranch chicken…will have to look that one up.
Crossview-No mac and cheese? I never would have guessed!