Hamdi Saidani This Pioneer Woman Spaghetti Mac and Cheese is a creamy and cheesy recipe, which is made with thin spaghetti and a blend of four delicious cheeses. It’s the ultimate comfort food recipe, ready in about an hour.
Pioneer Woman Spaghetti Mac and Cheese Ingredients
- 1 lb thin spaghetti (NOT angel hair)
- 1/4 cup butter
- 1/4 cup flour
- 2 (12 oz) cans evaporated milk
- 1 cup heavy whipping cream
- 2 cups shredded fontina cheese
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Swiss & gruyere cheese blend
- 2 tsp ground mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
How To Make Pioneer Woman Spaghetti Mac and Cheese
- Cook the Pasta: Cook the spaghetti in a large pot of salted water according to the package directions until it is al dente. Drain well.
- Make the Sauce Base: While the pasta cooks, melt the butter in a large pot or Dutch oven over medium heat. Once melted, sprinkle in the flour and whisk them together to form a roux. Cook for about 60 seconds, whisking constantly, to cook off the raw flour taste.
- Add Liquids and Thicken: Slowly pour in the evaporated milk, whisking constantly, then slowly whisk in the heavy cream. Add the ground mustard, garlic powder, onion powder, and cayenne pepper. Continue to cook for about 5 minutes, whisking constantly, until the sauce has thickened.
- Melt the Cheese: In a large mixing bowl, toss all the shredded cheeses together until they are well combined.
- Finish the Sauce and Assemble: Add about three-quarters of the cheese mixture to the hot cream sauce. Stir often until the cheese is completely melted and the sauce is smooth. Gently stir the cooked spaghetti into the cheese sauce until it is fully incorporated.
- Bake Until Bubbly: Transfer the spaghetti mac and cheese to a greased 9×13-inch baking dish and spread it into an even layer. Sprinkle the remaining cheese evenly over the top. Bake at 400°F for 15 – 20 minutes, until the cheese is melted and the casserole is hot and bubbly. Let it rest for 5 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.
- Can I make this ahead of time? Yes. You can fully assemble the casserole (without baking), let it cool completely, and store it, covered, in the refrigerator for up to 2 days. You may need to add 15-20 minutes to the baking time when cooking it from cold.
- Why use evaporated milk? Evaporated milk is a secret weapon for ultra-creamy mac and cheese. It has a lower water content and is more stable, which helps to create a rich sauce that is less likely to break or become grainy.
- Can I add other things to this dish? Absolutely! The recipe notes suggest stirring in some shredded rotisserie chicken for extra protein, or some steamed broccoli florets or peas for added vegetables.
What To Serve With Spaghetti Mac and Cheese
This is an incredibly rich and hearty side dish that is a meal in itself. It is a showstopper for a holiday meal or dinner party and pairs perfectly with:
- A simple grilled or roasted steak
- A whole roasted chicken
- A crisp green salad with a sharp vinaigrette to cut through the richness
- Warm garlic bread
How To Store Spaghetti 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 a 350°F oven, covered with foil, with a splash of milk stirred in to restore its creaminess.
Spaghetti Mac and Cheese Nutrition Facts
- Serving: 1 serving
- Calories: 846kcal
- Carbohydrates: 57g
- Protein: 37g
- Fat: 52g
- Sodium: 646mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is it called Spaghetti Mac and Cheese?
It’s a fun and delicious twist on the classic! Instead of the traditional elbow macaroni, this recipe uses long strands of spaghetti, which creates a unique and interesting texture when mixed with the rich cheese sauce.
Do I have to bake it?
No. For a quicker, stovetop version, you can simply stir all of the cheese into the sauce until melted and then combine it with the pasta and serve immediately. The baking step is what creates the delicious, golden, bubbly top layer.
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.
Try More Pioneer Woman Recipes:
- Pioneer Woman Freezer Mac and Cheese Recipe
- Pioneer Woman Fiesta Mac and Cheese Recipe
- Pioneer Woman Cauliflower Mac and Cheese Recipe
Pioneer Woman Spaghetti Mac and Cheese Recipe
Description
A fun and delicious twist on a classic comfort food, this baked macaroni and cheese uses spaghetti noodles and a rich, creamy four-cheese sauce.
Ingredients
Instructions
- Cook the spaghetti to al dente; drain.
- In a large pot, make a roux with the butter and flour. Slowly whisk in the evaporated milk and cream until a thick sauce forms.
- Stir in the seasonings.
- Remove the pot from the heat and stir in about three-quarters of the mixed cheeses until the sauce is smooth and creamy.
- Gently stir the cooked spaghetti into the cheese sauce.
- Transfer the mixture to a 9×13-inch baking dish.
- Sprinkle the remaining cheese evenly over the top.
- Bake at 400°F for 15 – 20 minutes, until hot and bubbly. Let it rest for 5 minutes before serving.
Notes
- u003cliu003eThe most important tip for the creamiest mac and cheese is to shred your own cheeses from a block.u003c/liu003eu003cliu003eDon’t overcook your pasta on the stovetop; it should still have a slight bite as it will continue to cook in the oven.u003c/liu003eu003cliu003eUsing evaporated milk is a secret ingredient that helps to create an ultra-smooth and stable cheese sauce that won’t break.u003c/liu003eu003cliu003eLet the finished casserole rest for at least 5 minutes before serving; this allows the creamy sauce to set up, making it easier to serve.u003c/liu003e
