Pioneer Woman Crock Pot Mac and Cheese: The Creamiest Comfort Food Recipe

Pioneer Woman Mac and Cheese is famous for its incredibly rich, creamy texture and irresistible cheesy flavor. Created by the Pioneer Woman, Ree Drummond, this mac and cheese recipe has become a beloved classic for families everywhere. From picky eaters to those with hearty appetites, this dish is guaranteed to bring smiles to everyone’s faces and have them coming back for seconds.

This Pioneer Woman Mac and Cheese recipe is a go-to dinner option in many households because it’s satisfying, straightforward, and utterly delicious. Plus, it’s a lifesaver on busy weeknights because you can have this comforting meal ready on the table in less than an hour.

Macaroni and cheese isn’t just kid food anymore! There’s a mac and cheese recipe out there for every palate and occasion. Whether you prefer the bubbly, baked kind or a quick stovetop version, there’s a perfect cheesy recipe to bring you comfort and joy.

If you’re a mac and cheese enthusiast, you might also want to explore other delicious variations like smoked gouda mac and cheese, the popular copycat Chick Fil A mac and cheese, spicy and flavorful green chile mac and cheese, and the ultimate easy crockpot mac and cheese.

But first, let’s dive into what makes this Pioneer Woman Mac and Cheese recipe so special and why it’s worth all the hype!

Why We Love This Pioneer Woman Mac and Cheese Recipe

Let’s face it, the internet is overflowing with mac and cheese recipes, but this Pioneer Woman version truly stands out. It’s a luscious, thick, and cheesy creation, crowned with a beautiful golden-brown topping that hides the creamy, gooey goodness underneath. Each bite is pure comfort food bliss.

What makes this recipe even better is its wholesome, unpretentious nature, making it a timeless favorite for generations.

Here’s why we are obsessed with this recipe:

Quick and Convenient: Ready to enjoy in under an hour, perfect for busy weeknights.
Wholesome and Real: Made with simple, recognizable ingredients.
Unbelievably Gooey and Cheesy: The texture is pure mac and cheese perfection.
Versatile Dish: Works wonderfully as a satisfying main course or a crowd-pleasing side dish.
Flexible for Serving: Enjoy it creamy straight from the pot or baked for a golden crust.
Hearty and Satisfying: A truly comforting and filling meal.

Pioneer Woman mac and cheese in a casserole dish

Golden brown and bubbly Pioneer Woman mac and cheese in a white casserole dish, showcasing its creamy and cheesy texture.

Recipe Notes for the Creamiest Mac and Cheese

One of the best things about this Pioneer Woman mac and cheese recipe is the serving flexibility. You have options! You can absolutely serve it immediately after combining the cooked pasta and cheese sauce for an incredibly creamy and intensely rich mac and cheese experience. This is perfect for those who love a super smooth and saucy mac.

Alternatively, for a more classic baked mac and cheese, you can transfer it to a baking dish, top it with extra cheese, and bake it in the oven until it’s bubbly and the cheese topping turns a beautiful golden brown. Both ways are utterly delicious! Personally, I often enjoy this creamy mac and cheese in both forms.

Sometimes, I can’t resist sneaking a bowlful straight from the pot while I’m transferring the rest into the baking dish. It’s the perfect way to experience both the creamy and baked versions! (Of course, it’s also crucial to taste-test and ensure it’s perfectly creamy and delicious, right?)

This recipe is quite generous, comfortably serving 6-8 people. This isn’t your average single-serving box of mac and cheese. This is a substantial, savory, and creamy mac and cheese that can easily stand alone as the main attraction on your dinner table!

Pro-Tip: This amazing cheese sauce isn’t just for pasta! Try spooning it over steamed broccoli or cauliflower to make veggies more appealing, especially for kids.

Key Ingredients for Pioneer Woman Mac and Cheese

Whole Milk: Using whole milk is essential for achieving the signature creamy, velvety texture of Pioneer Woman mac and cheese. Whole milk has a higher fat content (around 3.5%) which contributes to that rich, moist consistency that you simply can’t get with lower-fat milk options. It makes all the difference in the sauce’s luxuriousness.
Sharp Cheddar Cheese: The recipe calls for 16 ounces of grated sharp cheddar cheese, which provides a robust and classic cheesy flavor. However, feel free to use your favorite shredded cheese blend. Some people prefer using Colby or mozzarella for a milder flavor and stretchier texture, and those work wonderfully too. Experiment and find your perfect cheese combination!
Elbow Macaroni Pasta: It’s crucial to cook your elbow macaroni to al dente. This means cooking it until it’s just cooked through but still slightly firm to the bite. This prevents the pasta from becoming mushy once it’s mixed with the cheese sauce and especially if you choose to bake it. Don’t forget to generously salt your pasta water! Salting the water is a simple yet vital step that seasons the pasta from the inside out, enhancing the overall flavor even before you add the cheese sauce.

scooping Pioneer Woman mac and cheese

A close-up shot of creamy Pioneer Woman mac and cheese being scooped from a pot, showcasing its thick and cheesy sauce.

Step-by-Step Guide: How To Make Pioneer Woman Mac and Cheese

Cook the Pasta: Cook the macaroni according to package directions until al dente. Drain the pasta thoroughly and set it aside.
Beat the Egg: In a small bowl, lightly beat the egg and set it aside. This egg helps to enrich the sauce and add to its creamy texture.
Make the Roux: In a large pot, melt the butter over medium-low heat. Once melted, sprinkle the flour evenly over the butter. Whisk constantly and cook for about 2 minutes, or until the mixture turns a light golden color. This butter and flour mixture, called a roux, is the base for your creamy cheese sauce.
Add Milk and Mustard: Remove the pot from the heat and gradually pour in the milk, whisking continuously to ensure a smooth sauce. Add the dry mustard and whisk again to combine.
Thicken the Sauce: Return the pot to medium heat and bring the mixture to a gentle boil, stirring constantly. Reduce the heat to low and simmer, stirring frequently, until the sauce thickens to your desired consistency, about 3-4 minutes.
Temper the Egg: Take about 1/4 cup of the hot cheese sauce and slowly whisk it into the beaten egg in the small bowl. This process, called tempering, gradually raises the egg’s temperature and prevents it from scrambling when added to the hot sauce.
Incorporate the Egg: Pour the tempered egg mixture back into the pot with the cheese sauce, whisking constantly to combine it smoothly.
Melt in the Cheese: Add the grated cheddar cheese to the sauce, a handful at a time, stirring continuously until the cheese is completely melted and the sauce is smooth and cheesy.
Combine with Pasta: Add the drained, cooked macaroni to the cheese sauce in the pot.
Mix Well: Stir gently but thoroughly until all the pasta is evenly coated in the luscious cheese sauce.
Bake (Optional): For baked mac and cheese, pour the mac and cheese mixture into a prepared baking dish. Top with additional shredded cheese, if desired. Bake in a preheated oven until golden brown and bubbly.

***See the detailed recipe card below for full ingredient measurements and instructions.

Tips for Storing and Making Ahead

Proper storage is key to enjoying leftover mac and cheese, and this Pioneer Woman mac and cheese recipe stores beautifully!

Storing: The best way to store your Pioneer Woman mac and cheese is in an airtight container in the refrigerator. For individual servings, divide it into single-portion containers for easy grab-and-go lunches or quick reheated meals.

If you’re short on fridge space and don’t want to store the whole casserole dish, transfer the mac and cheese to a 1-gallon Ziploc bag, pressing out any excess air before sealing. Properly stored, it will stay fresh and delicious in the fridge as long as it’s protected from air exposure.

How Long Does Mac and Cheese Last in the Fridge? When stored correctly, this mac and cheese recipe will remain good in the refrigerator for 3-5 days.
Can You Freeze Mac and Cheese? Yes! Pioneer Woman mac and cheese freezes exceptionally well! You can freeze the entire baked dish or portion it out into individual servings for convenient meals for up to 1-2 months.
- Freezing Tip: Lightly butter your baking dish or freezer-safe container before adding the mac and cheese. This simple trick prevents sticking and makes it much easier to remove the frozen mac and cheese from the dish later. Freezer bags and vacuum sealers also work great for portioning and freezing.
Make-Ahead Instructions: Preparing this Pioneer Woman mac and cheese ahead of time for an easy dinner is a breeze with several options. You can prepare the entire recipe, transfer it to a baking dish, cover it tightly, and store it in the refrigerator until you’re ready to bake it. Just add some baking time when you’re ready to serve.
Food Safety Note: For more detailed information on food safety guidelines, especially regarding cooked pasta and dairy-based dishes, check out resources from food safety organizations like stilltasty.com.

You can also get a head start by cooking the macaroni noodles in advance. Once cooked and drained, store them in an airtight container in the refrigerator until you’re ready to make the cheese sauce and assemble the mac and cheese.

Pioneer Woman mac and cheese on a plate

A single serving of Pioneer Woman mac and cheese on a white plate, highlighting its creamy texture and cheesy topping.

Recipe Variations to Try

One of the joys of homemade mac and cheese is how easily you can customize it to your liking!

Pasta and Cheese Swaps: While elbow macaroni is classic, feel free to experiment with different pasta shapes. Shells, cavatappi (spiral noodles), or even penne work beautifully and hold the cheese sauce wonderfully. And as mentioned before, don’t limit yourself to just cheddar! Try a blend of cheeses like Gruyere, Monterey Jack, pepper jack for a spicy kick, or even a touch of Parmesan for extra sharpness and flavor.

Flavor Boosters: Adding different herbs and spices is a fantastic way to elevate the flavor profile of your mac and cheese. Paprika (smoked paprika adds a lovely depth), thyme, a pinch of cayenne pepper for subtle heat, or even a dash of nutmeg for warmth are all delicious options. For a heartier mac and cheese, consider stirring in cooked and crumbled bacon bits or diced cooked hotdogs – a fun addition that’s always a hit, especially with kids (and bacon lovers of all ages!).

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Pioneer Woman Mac And Cheese Recipe

This Pioneer Woman mac and cheese recipe delivers a wonderfully thick and creamy texture and an abundance of cheesy goodness that will excite everyone at the dinner table, from the youngest to the young at heart!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6-8 servings

Author: Kathleen

Ingredients

4 cups dried macaroni elbow pasta
1 large whole egg, beaten
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (adjust to taste)
16 ounces sharp cheddar cheese, grated
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon seasoned salt (adjust to taste)
1/2 teaspoon ground black pepper

Optional Spices:

Cayenne pepper
Paprika
Thyme

Optional Toppings:

2 cups sharp cheddar cheese, grated (for topping)
2 tablespoons fresh parsley, chopped

US Customary – Metric

Instructions

If baking, preheat oven to 350°F (177°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
Cook the macaroni pasta (4 cups) according to package directions in well-salted boiling water until al dente. Drain thoroughly and set aside.
In a small mixing bowl, beat the egg (1 large) and set aside.
In a large pot or Dutch oven, melt the butter (4 tablespoons) over medium-low heat. Evenly sprinkle the flour (1/4 cup) over the melted butter. Whisk together constantly over medium-low heat and cook for about 2 minutes, or until the roux becomes a light golden color. Be careful not to burn.
Remove the pot from the heat, add milk (2 1/2 cups) and dry mustard (2 heaping teaspoons). Whisk until smooth and no lumps remain. Return to medium heat and bring the mixture to a gentle boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until the sauce has thickened, about 3-4 minutes. Reduce heat to the lowest setting.
Remove 1/4 cup of the hot cheese sauce and slowly drizzle it into the beaten egg while whisking constantly to temper the egg and prevent scrambling. Whisk until smooth.
Pour the tempered egg mixture back into the pot with the cheese sauce, whisking constantly to combine. Stir in the grated cheddar cheese (16 ounces) and continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and any optional spices to taste. Adjust seasonings as needed.
Add the drained, cooked macaroni to the pot and stir until the pasta is evenly coated with the cheese sauce.
To serve creamy mac and cheese directly from the pot: Serve immediately.
To bake mac and cheese: Pour the mac and cheese mixture into the prepared baking dish. If desired, top with an additional 2 cups of shredded sharp cheddar cheese. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly and heated through.
If baking, sprinkle the top with fresh parsley (2 tablespoons) before serving.

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Source: Ree Drummond

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