At home on the range: ‘Pioneer Woman’ is giving first live cooking demo at She expo

IF YOU GO• What: She: An Expo for Women.• When: 11 a.m.-7 p.m. Saturday; noon-6 p.m. Sunday; Ree Drummond will be doing a cooking presentation on Saturday at 4 p.m.• Where: Chattanooga Convention Center, 1150 Carter St.• Tickets: $12 adult two-day admission online in advance, $15 at the door; $7 ages 5-12 online or at the door• Information: timesfreepressevents.com/she.

Fancy Mac And Cheese16 ounces white button or cremini mushrooms, quarteredOlive oil, for drizzlingKosher salt and black pepper to taste8 slices thick-cut bacon2 yellow onions, peeled, halved and thinly sliced5 tablespoons butter, plus more for buttering pan1/2 cup grated Parmesan cheese1/2 cup grated Gruyere cheese1/2 cup grated fontina cheese4 ounces goat cheese1 1/2 pounds macaroni1/4 cup all-purpose flour2 cups whole milk1/2 cup half-and-half2 eggs, beaten4 ounces crumbled Gorgonzola or other blue cheeseHeat oven to 425 degrees.Drizzle mushrooms with olive oil, then sprinkle them with salt and pepper. Roast mushrooms in the oven until deep gold brown, about 20-25 minutes. Set aside.Turn oven heat down to 350 degrees for baking casserole later.Fry bacon until chewy but not yet crisp. Chop up the bacon into bite-size bits. Set aside.In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally until golden brown, about 15 minutes. Set aside.Cook the macaroni until just under-cooked. Set aside.Make the sauce by melting remaining 4 tablespoons butter in large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook a minute or so, whisking constantly. Pour in milk, whisking constantly. Cook white sauce for 3 to 5 minutes, or until thick and bubbly.Add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper. Spoon some of the hot sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them.Add the grated Parmesan, Gruyere and fontina cheeses, then add goat cheese. Stir until the cheeses melt. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.Butter a 9-by-13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the Gorgonzola, half the bacon. Repeat the layers ending in bacon. Bake for 20-25 minutes or until bubbly and hot. Serves 12.