It doesn’t get much better than this Pioneer Woman’s Mac & Cheese Recipe!! This is the best ever Mac & Cheese! You have to try it at least once!
I would love to take credit for this recipe! It has been made in my house nothing short of gazillion times! I have walked many miles on the treadmill so that I could enjoy a big creamy bowl of THE BEST EVER Mac & Cheese. This is simply the best you will ever make; Pioneer Woman’s Mac & Cheese.
Now while I try to share 30 minute or fewer recipes, this one comes in at around 35 if you choose to put it in the oven. We may just have to let it slide.
I have tried many Mac & Cheese Recipes to find the absolute best! I will save you all the effort and the ingredients. Just print this one, duct tape it to the fridge, and you are good to go. You are not going to find a better recipe! PROMISE!
Need a dish to take to a potluck? DONE
Need a side dish for dinner? DONE
Are kids hungry? DONE
Need to leave something in the fridge for the hubby to reheat? DONE
Plus the leftovers are perfect to use to make these for an appetizer. I am not saying you will have leftovers though. You may have to make a second batch!
Can I Make this Ahead?
Yes, you can! This is a great dish to make ahead of time and keep in the fridge until ready to bake. You can keep it in the fridge for up to 4 days before baking or just enjoying it.
If you are going from the fridge to the oven you are going to want to add to the baking time to heat the dish. I would say around 35 – 40 minutes.
Can I use Other Cheeses?
Please do! I recommend you play around with recipes and make them suit your family’s tastes. Change up the cheeses. Create your own special blend. In our house, we love the Monterey Jack Mix or Mexican Blend. Make this more than once and try it with different cheeses and do a taste test. It’s a hard job but someone has to do it.
What size baking dish?
This is a great question because there really isn’t a right answer. I like to put this in a 13×9 baking dish because I can fit more toppings across the top. This means extra cheese and breadcrumbs (if I am using them). However, any casserole dish 3 qt or larger should do the trick.
Vegan Mac & Cheese
Because Mac & Cheese should be enjoyed by everyone! Try this delicious that is just as yummy!
Gluten-Free Mac & Cheese
While I am sure Ree Drummond didn’t intend this recipe to be made gluten-free there are only a couple of quick substitutions that need to be made. Simply use a gluten-free macaroni and a gluten-free flour for the roux.
Pioneer Woman’s Mac & Cheese
It doesn’t get much better than this Pioneer Woman’s Mac & Cheese Recipe!! This is the best ever Mac & Cheese! You have to try it at least once!
1poundcheddar cheeseshredded (Monterey jack mix is good too)
1/2teaspoonSaltMore To Taste
1/2teaspoonSeasoned SaltMore To Taste
1/2teaspoonBlack Pepper
SpicesCayenne Pepper, paprika, thyme / optional
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 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 salt 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) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes at 350 degrees F or until bubbly and golden on top.
Gluten Free
Use gluten freemacaroni and replace the flour with a gluten freeflour mix.
Video
Notes
You can leave out the mustard or reduce it. I like to add a little garlic salt. Delish!
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
Feta has a high moisture level and doesn't melt properly, so it would clump rather than give you a smooth sauce. This also goes for cheeses like queso fresco and paneer.
Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.
I've always been drawn to the chew factor that comes with mac and cheese shapes. Unlike the original noodles, which can turn into a mushy mess once their cooked, shapes tend to hold their rigid structure.
Mustard Powder: The secret ingredient you should always add to your Mac and cheese. The acidity in the mustard helps cut through the fat. You can find it in the spice section of any major grocery store. Otherwise, swap it for 1/2 to 1 tablespoon of Dijon or yellow mustard to taste or omit it.
Crispy and golden breadcrumbs are the most traditional addition to mac and cheese. The interplay of texture between soft pasta and rich, buttery breadcrumbs is the reason why this combination has endured the test of time.
Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.
Why Evaporated Milk Makes Better Mac. That higher concentration of milk proteins means evaporated milk is more stable, so it's less likely to “break” or curdle. Evaporated milk also usually contains stabilizers, such as carrageenan, which help keep your mac's sauce super smooth and silky.
Find out why three is better than one with Kraft Three Cheese Crumbles. A delicious combination of Monterey Jack, Colby and cheddar cheeses, this blend comes crumbled to make it easy to melt. It's also great for when you want just a little more texture than shredded cheese can offer.
Mac and cheese is versatile and can be eaten as a side dish with meats like chicken, brisket or bbq ribs, or as a main dish with a vegetable side dish like an acidic green salad or simple steamed vegetables.
Cheese, with its rich and diverse history, has become a culinary delight enjoyed worldwide. Understanding the three basic types of cheese—fresh, soft, and hard—and their countless variants can elevate your culinary adventures.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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