Pioneer Woman's Mac and Cheese
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While I have a tried-and-true mac and cheese recipe in my arsenal, the moment I laid eyes on the Pioneer Woman’s version, I knew I had to give it a whirl. My usual go-to relies on a simple yet satisfying base of cream of mushroom soup and sharp cheddar. Over the years, I’ve sampled numerous other recipes, but none have quite captured my heart. I’m definitely not a fan of mac and cheese made with processed cheese – it just doesn’t hit the spot for me.
The Pioneer Woman’s recipe looked straightforward enough, and the inclusion of an egg in the sauce was a novel approach I hadn’t encountered before. True to its promise, the recipe was quick and easy to whip up. The result was fantastic! While I opted to finish mine in the oven for that classic baked top, I couldn’t resist a taste beforehand.
Interestingly, I think I actually preferred it straight off the stovetop! Next time, I’ll definitely skip the oven, making this recipe even faster. The stovetop method yields a wonderfully creamy dish. The only tweak I’d make to the original recipe is to reduce the amount of dry mustard – it was a tad overpowering for my taste. Other than that minor adjustment, we absolutely loved this mac and cheese and it’s definitely earned a spot in our regular rotation.
Ingredients for Pioneer Woman’s Mac and Cheese
- MACARONI NOODLES
- BUTTER
- ALL PURPOSE FLOUR
- WHOLE MILK
- DRY MUSTARD
- EGG
- CHEESE (I USED A COMBO OF SHARP CHEDDAR, MILD CHEDDAR, AND MONTERREY JACK)
- SALT
- SEASONED SALT
- PEPPER
Instructions for pioneer woman’s mac and Cheese
The Pasta Prep: Cook your macaroni until it’s firmer than you normally would for eating. Seriously, it should feel almost undercooked al dente. This prevents mushy mac and cheese later.
The Egg Power-Up: In a small bowl, lightly beat your egg. Set aside. This will add richness and will help create a smoother sauce.
Building the Cheese Base: In a large pot over medium-low heat, melt the butter completely. Sprinkle in the flour and whisk it constantly and vigorously. Cook this mixture, called a roux, for a full five minutes. Keep that whisk moving to prevent any burning – a burnt roux will ruin the flavor! It should turn a light golden color. Gradually pour in the milk, whisking continuously to ensure a smooth sauce with no lumps. Stir in the dry mustard. Continue to cook over medium-low heat for about five minutes, or until the sauce thickens noticeably and coats the back of a spoon. Reduce the heat to low.
Tempering the Egg: Now for a crucial step! Take about 1/4 cup of the hot sauce and slowly drizzle it into the beaten egg, whisking furiously the entire time. This “tempers” the egg, gently raising its temperature and preventing it from scrambling when added to the rest of the sauce. Pour the warmed egg mixture back into the main pot of sauce, whisking constantly until everything is smooth and well combined.
Cheese Nirvana: Add your glorious shredded cheese to the sauce and stir until it’s completely melted and the sauce is velvety smooth and cheesy.
Seasoning Perfection: Season generously with salt and freshly ground black pepper. Now, this is where your taste buds come in! Take a spoonful of the sauce and give it a taste. Don’t be shy with the salt – under-salted mac and cheese is a sad thing!
The Grand Finale: Pour the drained, slightly undercooked macaroni into the pot of luscious cheese sauce. Stir everything together until the pasta is completely coated in cheesy goodness.
Two Ways to Enjoy:
Immediately: For the ultimate creamy experience, serve immediately. This is how I’m definitely enjoying it next time – pure, unadulterated cheesy comfort!
Or Baked: If you prefer a more traditional baked mac and cheese, pour the cheesy pasta into a buttered 9 x 13 inch baking dish. For an extra layer of deliciousness, sprinkle some extra cheese on top. Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the top is bubbly and beautifully golden brown.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While macaroni is classic, you can definitely experiment with other short pasta shapes like penne, rotini, shells, or cavatappi. Just be mindful of the cooking time and ensure it’s still very firm before draining.
Can I use pre-shredded cheese?
While convenient, pre-shredded cheese often contains cellulose, which can sometimes prevent it from melting as smoothly. For the best, creamiest results, grating your own cheese is highly recommended.
What kind of cheese works best?
Cheddar is the go-to for many, but feel free to get creative! Gruyere adds a nutty flavor, Monterey Jack is mild and melty, and a blend of cheeses can create a more complex taste. Just make sure they are good melting cheeses.
My cheese sauce isn’t smooth. What did I do wrong?
Lumps in the cheese sauce usually happen when the milk is added to the roux too quickly or if it’s not whisked constantly. Make sure to add the milk gradually while whisking vigorously. If you do end up with lumps, you can try whisking more forcefully or even straining the sauce through a fine-mesh sieve.
Can I make this ahead of time?
You can prepare the cheese sauce ahead of time and store it in the refrigerator for up to 2-3 days. Gently reheat it on the stovetop over low heat, whisking occasionally, before adding the cooked pasta. If you’re making the baked version, you can assemble it and keep it covered in the fridge for a few hours before baking. You might need to add a few extra minutes to the baking time if it’s cold.
Can I add other ingredients?
Absolutely! Cooked bacon crumbles, shredded chicken, roasted vegetables (like broccoli or cauliflower), or even a sprinkle of breadcrumbs on top of the baked version can add extra flavor and texture.
How do I prevent the mac and cheese from drying out when baking?
Make sure the mac and cheese is saucy before transferring it to the baking dish. Adding a bit more milk or even a splash of cream to the sauce before baking can help keep it moist. Covering the dish with foil for the first 15 minutes of baking can also prevent the top from drying out too quickly.
FOR MORE RECIPES LIKE THIS, TRY:
- Skillet Mac and Cheese
- Instant Pot Mac and Cheese
- Pesto Mac and Cheese
- Instant Pot Velveeta Mac and Cheese
Pioneer Woman’s Mac and Cheese
Real Mom Kitchen
Equipment
Ingredients
- 4 cups macaroni dry
- ¼ cup butter
- ¼ cup all-purpose flour
- 2-½ cups whole milk I use 1 1/2 cups skim milk and 1 cup cream
- 2 tsp dry mustard, more if desired (I am gonna try half that amount)
- 1 whole egg
- 1 lb cheese grated (I used a combo of sharp cheddar, mild cheddar, and Monterrey jack)
- ½ tsp salt more to taste
- ½ tsp seasoned salt more to taste
- ½ tsp 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.
