Mac and cheese served as a go-to comfort meal tied to memories of the user's father, who specialized in the dish and cooked with the user as a teenager. The user tried Ree Drummond's mac and cheese recipe and added garlic-powder breadcrumbs and sharp yellow cheddar to imitate the father's flavor. The process involved tempering an egg mixture into a cream sauce, melting a blend of cheeses into the sauce, returning cooled pasta to the pot, and combining before baking in a buttered dish. The final dish was super creamy, tasted like the father's mac and cheese, and was eaten quickly by the user and spouse.
So, when I happened upon a very similar mac and cheese recipe from Ree Drummond, also known as the Pioneer Woman, I knew I had to give it a shot. In the recipe post, the celebrity chef describes it as the "best mac and cheese in all eternity." My expectations were high, but to make it taste a bit more like home, I included one additional ingredient that my dad loves. In my humble opinion, I think it made Drummond's recipe even more delicious.
After pouring the tempered egg mixture back into the cream sauce, it was time to add the cheese and seasonings. Drummond suggests using a mix of fontina, pepper jack, cheddar, and gruyère, but says that her recipe should work with many types of cheese. I stuck to sharp yellow cheddar, which was my favorite growing up. After all the cheese had melted and mixed into the sauce, I put the cooled pasta back into its pot and poured the sauce over it.
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