This Pioneer Woman Mac and Cheese recipe is the creamy, cheesy dream you’ve been searching for. Perfect for a comforting family dinner or a crowd-pleasing potluck dish, this recipe from the Pioneer Woman herself, Ree Drummond, delivers classic mac and cheese flavor with an extra touch of richness. Whether you’re a stovetop enthusiast or prefer the golden-brown crust of baked mac and cheese, this recipe offers both options to satisfy your cheesy cravings. Get ready to experience the ultimate comfort food that will have everyone asking for seconds!
Pioneer Woman’s mac and cheese stands out with its incredibly luscious and gooey cheese sauce. What makes it so special? The secret lies in the addition of mustard powder, which provides a subtle tang that perfectly complements the rich cheese. And for an extra layer of creaminess that elevates this dish to gourmet levels, a single egg is incorporated into the sauce. If you’ve never tried mac and cheese with egg, prepare to be amazed by the velvety smooth texture it creates. For those who crave that extra cheesy goodness, an optional baking step adds a beautifully browned and bubbly top layer.
While there are countless mac and cheese recipes out there, including quick fixes like jazzing up Kraft Mac and Cheese, this Pioneer Woman version truly shines. It’s simple enough for a weeknight meal yet impressive enough for special occasions. From family dinners to holiday feasts and potlucks with friends, this homemade mac and cheese is guaranteed to be a hit. And if you’re looking for a recipe that even the pickiest eaters will adore, you can trust that this mac and cheese gets a resounding thumbs-up from kids of all ages!
While you’re exploring Pioneer Woman’s fantastic recipes, don’t miss out on her other culinary gems. Her chocolate pie recipe is a decadent dessert, and her scalloped potatoes and ham are perfect for a hearty and satisfying meal.
Serving spoon scooping Pioneer Woman mac and cheese from a pot, highlighting its creamy texture.
Ingredients for Pioneer Woman Mac and Cheese
Elbow Macaroni: The quintessential pasta for mac and cheese, elbow macaroni’s curved shape is ideal for capturing and holding onto that luscious cheese sauce. While macaroni is classic, feel free to experiment with other small pasta shapes with ridges and grooves like shells or cavatappi for a similar sauce-clinging effect. The pasta’s shape plays a vital role in ensuring every bite is coated in cheesy goodness.
Egg: This might seem like an unusual ingredient in mac and cheese, but the egg is key to achieving an ultra-creamy texture. It acts as an emulsifier, binding the sauce together and creating a richness that is simply irresistible. Don’t skip the egg – it’s what takes this mac and cheese to the next level!
Butter and All-Purpose Flour: This dynamic duo forms the foundation of the cheese sauce, creating a roux. The roux is essential for thickening the milk and ensuring a smooth, velvety sauce. Cooking the butter and flour together briefly removes the raw flour taste and creates a base that will perfectly emulsify with the milk.
Whole Milk: Milk is the liquid component of the cheese sauce, bringing everything together and adding essential creaminess. Whole milk is recommended for the richest flavor and texture, but reduced-fat milk can be used as a substitute if desired. For an even richer flavor, consider using half-and-half or a combination of milk and cream.
Dry Mustard: Dry mustard powder is the secret ingredient that elevates the flavor profile of this mac and cheese. It adds a subtle tang and complexity that cuts through the richness of the cheese and dairy, creating a more balanced and nuanced flavor. Don’t worry, it won’t taste overtly mustardy – it simply enhances the overall cheesy deliciousness.
Sharp Cheddar Cheese: Cheddar cheese is the star of classic mac and cheese, known for its excellent melting properties and distinctively sharp and savory flavor. Its low melting point ensures a smooth, lump-free sauce. For the best flavor, use freshly grated sharp cheddar. You can also create a more complex cheese sauce by blending cheddar with other cheeses like Gruyere for nuttiness, Colby for mildness, or Monterey Jack for extra meltiness.
Seasonings (Salt, Seasoned Salt, and Black Pepper): Seasonings are crucial for bringing out the best flavors in the cheese sauce. Salt enhances all the other flavors, seasoned salt adds an extra layer of savory depth, and black pepper provides a subtle warmth and spice that complements the richness of the cheese. Adjust the seasonings to your taste preference to create the perfect flavor balance.
Labeled ingredients for Pioneer Woman mac and cheese, including elbow macaroni, cheddar cheese, and milk.
Step-by-Step Guide: Making Pioneer Woman’s Mac and Cheese
1. Cook the Elbow Macaroni: Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. If you plan to bake your mac and cheese, slightly undercook the pasta as it will continue to cook in the oven. Once cooked, drain the pasta thoroughly in a colander and rinse briefly with warm water to stop the cooking process and prevent sticking.
2. Prepare the Egg: In a small mixing bowl, crack the egg and whisk it until the yolk and white are fully combined and smooth. Set aside. Tempering the egg is crucial for preventing it from scrambling when added to the hot cheese sauce, ensuring a smooth and creamy final texture.
3. Create the Roux: In a large saucepan or Dutch oven over medium heat, melt the butter completely. Once melted, sprinkle the all-purpose flour evenly over the melted butter. Whisk constantly to combine the butter and flour, creating a smooth roux. Cook the roux for about 2 minutes, stirring continuously, to cook out the raw flour taste and ensure a smooth sauce base. Be careful not to brown the roux too much, as you want a light, golden color.
Image of melting butter in a saucepan and adding flour to make the roux for mac and cheese.
4. Add Milk and Mustard Powder: Gradually pour in the whole milk while whisking continuously to prevent lumps from forming. Ensure the milk is fully incorporated into the roux, creating a smooth white sauce. Sprinkle in the dry mustard powder and continue whisking to distribute it evenly throughout the sauce. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer gently, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Image of adding milk and dry mustard to the roux in a saucepan while simmering the cheese sauce.
5. Temper the Egg: Take about 1/4 cup of the hot cheese sauce and slowly drizzle it into the beaten egg while whisking constantly and vigorously. This process, called tempering, gradually raises the temperature of the egg, preventing it from scrambling when added to the hot sauce. Once the egg mixture is smooth and warmed, slowly pour the tempered egg mixture back into the saucepan with the remaining cheese sauce, whisking continuously to incorporate it fully. Cook for another minute or two over low heat, stirring constantly, until the sauce thickens slightly and becomes even creamier. Avoid boiling the sauce after adding the egg, as this can cause curdling.
Image of tempering the egg by adding hot cheese sauce to beaten egg in a bowl.
6. Melt in the Cheese and Seasonings: Reduce the heat to the lowest setting. Gradually add the freshly grated sharp cheddar cheese to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth and cheesy. Stir in the kosher salt, seasoned salt, and ground black pepper. Taste the cheese sauce and adjust seasonings as needed. You may want to add a pinch more salt, seasoned salt, or pepper to taste. For a touch of extra flavor, consider adding a pinch of cayenne pepper or paprika for a subtle warmth.
7. Combine Pasta and Cheese Sauce: Add the cooked and drained elbow macaroni to the saucepan with the cheese sauce. Stir gently but thoroughly to coat the pasta evenly with the luscious cheese sauce. Ensure every piece of macaroni is covered in cheesy goodness.
Image of adding cooked macaroni to the pot of cheese sauce and mixing.
8. Optional Baking Step for Extra Cheesy Goodness: For baked mac and cheese, preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased 9×13 inch casserole dish. For an extra cheesy topping, sprinkle additional shredded cheddar cheese evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is heated through, bubbly, and the cheese topping is melted and lightly golden brown. Let it cool slightly before serving.
Pro Tips for Perfect Mac and Cheese
- Smooth Sauce is Key: To guarantee a lump-free cheese sauce, add the milk to the roux gradually while whisking constantly. This ensures the roux and milk emulsify properly, creating a smooth base for the cheese.
- Freshly Grated Cheese Matters: For the best flavor and meltability, always use high-quality, freshly grated cheese. Pre-shredded cheeses often contain cellulose and other anti-caking agents that can prevent them from melting smoothly and can result in a grainy or gritty texture in your sauce. Grating your own cheese ensures a smoother, creamier sauce and superior flavor.
Choosing the Best Cheese for Macaroni and Cheese
While sharp cheddar is the undisputed classic choice for mac and cheese, don’t be afraid to experiment with other cheese varieties to create your own signature blend. Gruyere, with its nutty and slightly sweet flavor, adds depth and sophistication. Colby offers a mild and creamy flavor, while Monterey Jack provides excellent meltability and a subtle tang. Combining different cheeses can create a more complex and flavorful mac and cheese.
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Close-up of a serving spoon scooping creamy mac and cheese, highlighting cheese texture.
Pre-Shredded Cheese: To Use or Not to Use?
While convenient, pre-shredded cheese is generally not recommended for mac and cheese. As mentioned earlier, these cheeses are coated with anti-caking agents to prevent clumping in the bag. These agents can interfere with the melting process, leading to a grainy or gritty texture in your otherwise smooth cheese sauce. For the creamiest and smoothest mac and cheese, take the extra few minutes to grate your cheese fresh off the block. The difference in texture and flavor is well worth the effort.
Why Add an Egg to Mac and Cheese?
The addition of an egg might seem unconventional in mac and cheese, but it’s a game-changer for texture. The egg acts as an emulsifier, creating a stable emulsion that results in an exceptionally thick, rich, and creamy cheese sauce. It binds the sauce together, preventing it from becoming greasy or separating, and adds a luxurious velvety texture that elevates this dish beyond ordinary mac and cheese.
Plated mac and cheese with a pot of macaroni in the background, showcasing serving suggestion.
Customizing Your Mac and Cheese: Ingredient Additions
One of the great things about mac and cheese is its versatility. Feel free to get creative and customize this Pioneer Woman recipe with your favorite add-ins. For vegetables, consider stirring in steamed broccoli florets, cooked peas, or roasted vegetables for added nutrition and flavor. To boost the protein content, add cooked bacon crumbles, shredded chicken, or pulled pork. For a textural contrast, top your mac and cheese with buttery breadcrumbs or crispy fried onions before baking. If you enjoy a bit of heat, add a dash of hot sauce, a pinch of cayenne pepper, or some diced jalapeños to the cheese sauce.
Make-Ahead and Storage Instructions
Make Ahead: You can prepare this mac and cheese ahead of time, making it perfect for potlucks or busy weeknights. Prepare the recipe as instructed up to the point of baking (if baking). Allow it to cool completely in a buttered casserole dish. Sprinkle extra cheese on top, cover tightly with foil, and store in the refrigerator for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes while the oven preheats to 350°F (175°C). Bake for 25-35 minutes, or until heated through and bubbly.
Freezing: For longer storage, unbaked mac and cheese can be frozen. Transfer the cooled mac and cheese to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before baking according to the instructions.
Slow Cooker Option: For an ultra-creamy, hands-off approach, you can adapt this recipe for the slow cooker. Combine the cooked pasta and prepared cheese sauce in your slow cooker. Cook on LOW for 1-2 hours, stirring occasionally, until heated through and creamy.
Close-up of thick and creamy cheese sauce in Pioneer Woman mac and cheese, emphasizing texture.
Serving Suggestions: What to Serve with Mac and Cheese
Mac and cheese is a fantastic main dish or side dish. For a complete meal, pair it with complementary side dishes like slow cooker green beans, a fresh green salad, roasted asparagus, or steamed broccoli. It also pairs well with barbecued meats, fried chicken, or pulled pork sandwiches for a classic comfort food feast.
Overhead shot of plated mac and cheese with a fork, showcasing presentation.
Side shot of gooey mac and cheese on a blue plate, highlighting cheesy texture.
Dive into Deliciousness
Get ready to create this incredibly delicious Pioneer Woman Velveeta Mac And Cheese that will quickly become a family favorite. Whether you choose the stovetop or baked version, you’re in for a creamy, cheesy, and comforting meal that everyone will love. Enjoy!
Explore More Mac and Cheese Recipes
If you enjoyed this recipe, be sure to explore our other delicious pasta recipes! You might also love our other mac and cheese variations for even more cheesy inspiration.
