Hamdi Saidani This Pioneer Woman Baked Mac and Cheese is a creamy and cheesy recipe, which is made with cheddar cheese and Gruyere cheese. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.
Pioneer Woman Baked Mac and Cheese Ingredients
- 1 lb. dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded medium cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika (smoked paprika is great)
How To Make Pioneer Woman Baked Mac and Cheese
- Prep Oven and Cook Pasta: Preheat your oven to 325°F and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directs for al dente. Drain the pasta.
- Prepare the Cheese: While the pasta cooks, shred the cheeses and toss them together. Divide the cheese into three piles: about 3 cups for the sauce, 1.5 cups for the middle layer, and 1.5 cups for the topping.
- Make the Sauce: In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk to combine. Cook the roux for about 1 minute, then slowly pour in about 2 cups of the half and half while whisking constantly until smooth. Whisk in the remaining half and half and the whole milk.
- Thicken and Finish the Sauce: Continue to heat the sauce, whisking often, until it has thickened to the consistency of a thin condensed soup. Remove from the heat and stir in the salt, pepper, and paprika. Stir in the 3-cup portion of the cheeses until the sauce is completely melted and smooth.
- Layer the Casserole: In a large bowl, combine the drained pasta with the cheese sauce. Pour half of this mixture into the prepared baking dish. Sprinkle the 1.5-cup middle layer of shredded cheeses over the top. Top with the remaining pasta mixture.
- Bake Until Bubbly: Sprinkle the final 1.5-cup pile of cheese over the top. Bake for 15 minutes, or until the cheese is bubbly and lightly golden brown. Let it rest for a few minutes before serving.
Recipe Tips
- How to get the creamiest, not grainy, sauce? The most important secret is to shred your own cheese from a block. Pre-shredded cheese is coated in starches that prevent it from melting smoothly, which can result in a gritty texture.
- 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 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 baking), let it cool, and store it, covered, in the refrigerator for up to 2 days. Let it sit at room temperature for 30 minutes before baking, adding 10-20 minutes to the bake time.
- How can I get a crunchier topping? For a crunchier, more golden-brown top, you can bake the casserole at a slightly higher temperature (350°F or 375°F) and then place it under the broiler for the last 2-5 minutes of cooking. Just watch it very carefully!
What To Serve With Baked 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 or steamed broccoli to cut the richness
How To Store Baked 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 mac and cheese is in the oven at 350°F, covered with foil, with a splash of milk stirred in to restore its creaminess. You can also reheat individual portions in the microwave.
Baked Mac and Cheese Nutrition Facts
- Serving: 1 serving
- Calories: 710 kcal
- Carbohydrates: 55g
- Protein: 35g
- Fat: 38g
- Saturated Fat: 24g
- Sodium: 1250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my cheese sauce lumpy?
A lumpy cheese sauce is usually caused by either the heat being too high when the cheese was added, or from not creating a smooth roux-and-milk base first. Always melt your cheese on a very low heat or, as this recipe does, off the heat entirely.
Can I use a different kind of cheese?
Absolutely! This recipe is a fantastic template. The recipe notes suggest a five-cheese variation with Colby and Muenster, but you could also add Monterey Jack, fontina, or even a bit of smoked Gouda for a different flavor profile.
Can I make this all on the stovetop?
Yes. If you prefer a stovetop version, simply cook the pasta all the way to al dente. Make the cheese sauce as directed, and then stir the cooked pasta and all the cheese in at the end. You don’t need to bake it.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crock Pot Mac and Cheese Recipe
- Pioneer Woman Mac and Cheese with Velveeta Recipe
- Pioneer Woman Mac and Cheese Recipe
Pioneer Woman Baked Mac and Cheese Recipe
Description
The ultimate creamy, cheesy, and decadent baked macaroni and cheese, made with a rich, homemade cheddar and Gruyere sauce with a surprise layer of cheese in the middle.
Ingredients
Instructions
- Preheat oven to 325°F. Cook the pasta for 1 minute less than the package directions; drain.
- In a large saucepan, make a roux by melting the butter and whisking in the flour for 1 minute.
- Slowly whisk in the half and half and milk until a very thick sauce forms.
- Remove from the heat and stir in the spices and about half of the total cheese until melted and smooth.
- Stir the undercooked pasta into the cheese sauce.
- Pour half of the pasta mixture into a greased 9×13-inch dish. Top with about 1.5 cups of the remaining cheese.
- Top with the rest of the pasta, then the final 1.5 cups of cheese.
- Bake for 15 minutes, until bubbly and lightly 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 layer of cheese in the middle of the casserole is a secret trick that creates an extra gooey, cheesy result in every bite.u003c/liu003eu003cliu003eDon’t be shy with your seasonings! A rich cheese sauce needs plenty of salt and a kick from the paprika and pepper to be truly flavorful.u003c/liu003e
Pioneer Woman Baked Mac and Cheese Recipe
