Hamdi Saidani This Pioneer Woman Mac and Cheese is a creamy and cheesy recipe, which is made with a rich, homemade cheese sauce and sharp cheddar. It’s the ultimate comfort food recipe, ready in about an hour.
Pioneer Woman Mac and Cheese Ingredients
- 4 cups dried macaroni
- 1 egg
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping tsp. dry mustard
- 1 lb. cheese (such as cheddar, jack, and/or fontina), grated
- 1/2 tsp. kosher salt, more to taste
- 1/2 tsp. seasoned salt, plus more to taste
- 1/2 tsp. ground black pepper
- Optional: Cayenne pepper, paprika, thyme
How To Make Pioneer Woman Mac and Cheese
- Par-cook the Macaroni: Cook the macaroni in boiling salted water, but only for a couple of minutes. It should be very firm and still too hard to eat. Drain it well.
- Make the Roux and Sauce: In a large pot over medium-low heat, melt the butter. Sprinkle in the flour and whisk them together. Cook this roux for 5 minutes, whisking constantly. Do not let it burn. Pour in the milk, add the dry mustard, and whisk until the sauce is smooth and very thick, about 5 minutes.
- Temper the Egg: Lightly beat the egg in a small bowl. While whisking the egg constantly, slowly pour in about 1/4 cup of the hot sauce from the pot. Whisk this warmed egg mixture back into the large pot of sauce.
- Add Cheese and Combine: Reduce the heat to low. Add the grated cheese and stir until it has completely melted. Season the sauce generously with kosher salt, seasoned salt, and pepper.
- Assemble and Bake: Pour the drained, undercooked macaroni into the cheese sauce and stir to combine. Pour the mixture into a buttered baking dish, top with extra cheese if you like, and bake at 350°F for 20 to 25 minutes, until hot and bubbly.
Recipe Tips
- How to get the creamiest, not grainy, sauce? The secret is to cook the butter and flour roux for a full 5 minutes, and then to melt the cheese in on a very low heat. High heat can cause the cheese to separate and become oily or grainy.
- Why do I have to undercook the pasta? This is the most important tip for a perfect baked mac and cheese! The pasta will continue to cook and absorb the creamy cheese sauce in the oven. If you cook it all the way through on the stovetop, it will become soft and mushy after baking.
- What’s the best cheese to use? A sharp cheddar is classic and provides a great, tangy flavor. For an even gooier, meltier sauce, a mix of cheeses like cheddar, Monterey Jack, and a little bit of fontina or Gruyère is fantastic.
- Why temper the egg? The egg adds a wonderful richness and a custardy texture to the cheese sauce. By slowly adding a little bit of the hot sauce to the beaten egg first, you gently raise its temperature. This prevents the egg from scrambling into lumps when you add it to the hot pot.
What To Serve With 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 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.
Mac and Cheese Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 650 kcal
- Carbohydrates: 55g
- Protein: 30g
- Fat: 35g
- Saturated Fat: 22g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ahead of time?
Yes. You can fully assemble the casserole (without the final cheese topping), let it cool, and store it, covered, in the refrigerator for up to 2 days. When ready to bake, top with cheese and you may need to add 10-20 minutes to the baking time.
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 in at the end. You don’t need to bake it.
My cheese sauce is lumpy. What happened?
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.
Try More Pioneer Woman Recipes:
- Pioneer Woman Kiwi Lime Pie Recipe
- Pioneer Woman Kentucky Sawdust Pie Recipe
- Pioneer Woman Cherry Pie Recipe
Pioneer Woman Mac and Cheese Recipe
Description
The ultimate creamy, cheesy, and decadent baked macaroni and cheese, made with a rich, homemade cheddar sauce.
Ingredients
Instructions
- Preheat oven to 350°F. Cook the macaroni for 2-3 minutes less than the package directions state, so it is very firm. Drain.
- In a large pot, make a roux by melting the butter and whisking in the flour. Cook for 5 minutes over medium-low heat.
- Gradually whisk in the milk and dry mustard until the sauce is smooth and thick.
- On low heat, stir in the grated cheese until it is melted and the sauce is smooth. Season generously.
- Temper the beaten egg by whisking in a small amount of the hot sauce, then whisk the egg mixture back into the pot.
- Stir the undercooked macaroni into the cheese sauce.
- Pour into a buttered baking dish, top with more cheese if desired, and bake for 20-25 minutes until bubbly.
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/liu003eu003cliu003eDon’t skip the step of tempering the egg; this is the secret to a rich, custardy sauce that doesn’t curdle.u003c/liu003eu003cliu003eBe bold with your seasonings! A rich cheese sauce needs plenty of salt and a kick from the dry mustard to be truly flavorful.u003c/liu003e
Pioneer Woman Mac and Cheese Recipe
