Hamdi Saidani This Pioneer Woman 4 Cheese Mac and Cheese is a creamy and cheesy recipe, which is made with Gruyere and Cheddar cheese. It’s the ultimate comfort food recipe, ready in about an hour.
Pioneer Woman 4 Cheese Mac and Cheese Ingredients
- 1 lb. dried elbow macaroni
- 1/2 Stick of Butter
- 1/4 Cup of all-purpose Flour
- 4 1/2 Cup of Milk
- 3 Cups shredded Cheddar Cheese
- 1 Cup shredded Muenster Cheese
- 1 Cup shredded Gruyere Cheese
- 1/4 Cup shredded Pecorino Cheese
- 1/2 tsp Dry Mustard
- Salt and Pepper to taste
- Pinch of Cayenne Pepper (optional)
- Optional: 2 tbsp truffle oil and some buttered breadcrumbs for topping
How To Make Pioneer Woman 4 Cheese Mac and Cheese
- Prep Oven and Cook Pasta: Preheat your oven to 400°F. Bring a large pot of salted water to a boil and cook the macaroni for 1-2 minutes less than the package directs for al dente. Drain the pasta.
- Make the Roux: While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Whisk in the all-purpose flour and cook for about 2 minutes, whisking constantly, to cook out the raw flour taste.
- Create the Béchamel Sauce: Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook over medium-high heat, whisking frequently, until the sauce comes to a simmer and has thickened.
- Make the Cheese Sauce: Remove the pot from the heat. Stir in about three-quarters of the four-cheese blend, leaving some behind for the topping. Season the sauce with salt, pepper, dry mustard, and optional cayenne. Stir until the cheese is completely melted and the sauce is smooth.
- Combine and Layer: Gently stir the undercooked pasta into the cheese sauce. Pour the macaroni and cheese into a greased casserole dish.
- Top and Bake: Top the casserole with the remaining shredded cheeses. If desired, add a drizzle of truffle oil and a sprinkle of buttered breadcrumbs. Bake for 20-25 minutes, until the topping is golden brown and the sauce is bubbly. Let it rest for a few minutes before serving.
Recipe Tips
- How to get the creamiest sauce? The most important secret is to shred your own cheese from a block. Pre-shredded, bagged cheeses are coated in starches that can make your sauce gritty and prevent it from melting as smoothly as freshly grated cheese.
- Why undercook the pasta? This is a crucial step for any baked mac and cheese. The pasta will continue to cook in the oven as it absorbs the creamy cheese sauce. If you cook it all the way through on the stovetop first, it will become soft and mushy after baking.
- Can I make this ahead of time? Yes! This is a perfect make-ahead dish. You can fully assemble the casserole (without the breadcrumb topping), let it cool, cover it, and store it in the refrigerator for up to 2 days. When ready to bake, add the topping and you may need to add 15-20 minutes to the baking time.
- How do I get a non-lumpy cheese sauce? The key is to add the milk to your roux slowly, while whisking constantly. This will create a smooth base. Also, be sure to remove the sauce from the heat before you stir in the cheeses; this allows them to melt gently without becoming grainy or oily.
What To Serve With 4 Cheese Mac and Cheese
This is the ultimate comfort food side dish, but it’s also hearty enough to be a main course. It pairs perfectly with:
- Crispy Fried Chicken
- BBQ Pulled Pork or Ribs
- A simple meatloaf
- A crisp green salad to cut through the richness
How To Store 4 Cheese Mac and Cheese
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is in a 350°F oven, covered with foil, with a splash of milk stirred in to restore its creaminess.
4 Cheese Mac and Cheese Nutrition Facts
- Serving: 1 serving
- Calories: 291kcal
- Protein: 18g
- Fat: 23g
- Sodium: 407mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used. The provided calorie count appears to be an error and is likely much higher for a standard serving.
FAQs
Why is my cheese sauce grainy?
A grainy sauce is almost always from using pre-shredded cheeses or from melting the cheese over too high a heat. For a guaranteed smooth sauce, shred your own cheese and stir it into the white sauce off the heat.
Can I use different cheeses?
Absolutely! The four cheeses in this recipe are a great combination of flavor and meltiness, but feel free to experiment. Fontina, Monterey Jack, or even a bit of smoked Gouda would be delicious substitutes.
Can I make this all on the stovetop?
Yes. For a quicker, stovetop version, simply cook the pasta all the way to al dente. Make the cheese sauce as directed, stir in all of the cheese until melted, and then combine with the cooked pasta. You can skip the final baking step.
Try More Pioneer Woman Recipes:
- Pioneer Woman Smoked Gouda Mac and Cheese Recipe
- Pioneer Woman Spaghetti Mac and Cheese Recipe
- Pioneer Woman Freezer Mac and Cheese Recipe
Pioneer Woman 4 Cheese Mac and Cheese Recipe
Description
The ultimate creamy, cheesy, and decadent baked macaroni and cheese, made with a rich, homemade sauce featuring four different kinds of cheese.
Ingredients
Instructions
- Preheat oven to 400°F. Cook pasta for 1-2 minutes less than package directions; drain.
- In a large pot, make a roux by melting the butter and whisking in the flour for 2 minutes.
- Slowly whisk in the milk until a smooth, thick sauce forms.
- Remove the pot from the heat and stir in about three-quarters of the mixed cheeses until melted.
- Season the sauce with salt, pepper, dry mustard, and cayenne.
- Stir the undercooked pasta into the cheese sauce.
- Pour the mixture into a greased casserole dish and top with the remaining cheese.
- Add optional truffle oil and breadcrumbs. Bake for 20-25 minutes until bubbly and golden.
Notes
- u003cliu003eThe most important tip for this recipe is to significantly undercook your pasta; it will finish cooking in the oven and absorb the sauce without getting mushy.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce, always shred your own cheese from a block instead of using the pre-shredded kind.u003c/liu003eu003cliu003eThe combination of multiple cheeses is the secret to a complex, restaurant-quality flavor.u003c/liu003eu003cliu003eDon’t be shy with your seasonings! A rich cheese sauce needs plenty of salt and a kick from the dry mustard to be truly flavorful.u003c/liu003e
