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Pioneer Woman's Mac and Cheese

Pioneer Woman Macaroni and Cheese | realmomkitchen.com
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I have a go to recipe that I use when I want Mac and Cheese.  However, the other day when I saw the Pioneer Woman’s mac and cheese recipe I knew I had to try it.  My recipe has a quick and easy base made from cream of mushroom soup and sharp cheddar cheese.  I have tried many other recipes and haven’t found on that I like.  I am not a fan of mac and cheese made with processed cheese.  It just doesn’t do it for me.

The Pioneer Woman’s recipe look easy enough. And I have never tried a mac and cheese recipe yet that uses an egg in the sauce.  The recipe was fairly quick and easy to make.  It turned out great.  I did finish mine off in the oven.  However, I gave it a taste before putting it in the oven. I think I actually liked it better before it went in the oven.  Next time,  I will forgo the oven which makes this recipe even quicker. It gives you a really nice and creamy dish.  Only thing I would change from the original recipe is to use less dry mustard.  It was a bit much for me.  Other than that we loved this mac and cheese and will definitely make it again.

picture of macaroni and cheese
Pioneer Woman Macaroni and Cheese | realmomkitchen.com

Pioneer Woman's Mac and Cheese

Real Mom Kitchen

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Ingredients
  

  • 4 cups Dried Macaroni
  • ¼ cups 1/2 Stick Or 4 Tablespoons Butter
  • ¼ cups All-purpose Flour
  • 2-½ cups Whole Milk I use 1 1/2 cups skim milk and 1 cup cream
  • 2 teaspoons heaping Dry Mustard, More If Desired (I am gonna try half that amount)
  • 1 whole Egg Beaten
  • 1 pound Cheese Grated (I used a combo of sharp cheddar, mild cheddar, and Monterrey jack)
  • ½ teaspoons Salt More To Taste
  • ½ teaspoons Seasoned Salt More To Taste
  • ½ teaspoons Ground Black Pepper

Instructions
 

  • Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
  • In a small bowl, beat egg.
  • In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
  • Pour in milk, add mustard, and whisk until smooth. Cook for five minutes or until very thick. Reduce heat to low.
  • Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
  • Pour egg mixture into sauce, whisking constantly. Stir until smooth.
  • Add in cheese and stir to melt.
  • Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
  • Pour in drained, cooked macaroni and stir to combine.
  • Serve immediately (very creamy, which is how I am serving it next time) or pour into a buttered 9 x 13 inch baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Tried this recipe?Let us know how it was!

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25 Comments

  1. Could I substitute cornstarch instead of flour? (Of course I wouldn’t use as much cornstarch.) My daughter has a gluten intolerance, so we would use gluten free pasta.

  2. amaizing! i just finish my dinner, and it was so good!
    i change some parts, because i just see the recipie and i was tempted to eat mac&cheese, so i have to use the very little things i had in the fridge…

  3. amaizing! i just finish my dinner, and it was so good!
    i change some parts, because i just see the recipie and i was tempted to eat mac&cheese, so i have to use the very little things i had in the fridge…

  4. Here recipe is very similar to my mama’s except we use whole cream. I also add a tiny bit of onion to my roux. To change it up a bit, I’ll add cheeses like havarti or blue cheese depending on my mood. So good!

  5. Here recipe is very similar to my mama’s except we use whole cream. I also add a tiny bit of onion to my roux. To change it up a bit, I’ll add cheeses like havarti or blue cheese depending on my mood. So good!

  6. Tried this recipe and LOVED it, I was al ittle worried about the egg tempering but it worked great. Thanks for another winner.

  7. Tried this recipe and LOVED it, I was al ittle worried about the egg tempering but it worked great. Thanks for another winner.

  8. As if her photos hadn’t convinced me, now I HAVE to make mac ‘n’ cheese. I had some box stuff today, but it wasn’t the same.

  9. As if her photos hadn’t convinced me, now I HAVE to make mac ‘n’ cheese. I had some box stuff today, but it wasn’t the same.

  10. Nice photo! Makes me want Mac & Cheese. Maybe I’ll try this with whole grain pasta, so I don’t feel like I’ve gone off my diet.

  11. Nice photo! Makes me want Mac & Cheese. Maybe I’ll try this with whole grain pasta, so I don’t feel like I’ve gone off my diet.