Pioneer Woman Mac And Cheese Recipe

So yeah… this is one of those recipes you don’t mess with when you’re trying to eat “light.” It’s full-fat, full-flavour, and honestly, really satisfying. We’re talking elbow macaroni, creamy cheese sauce, butter, spices — all baked till golden. It’s not hard to make either. Just takes a few steps, a whisk, and some patience with the sauce.

This mac and cheese isn’t runny, it’s not boxed, and it doesn’t come together in five minutes — but it does turn out thick, creamy, and baked with that slightly crusty cheesy top layer. The texture’s soft but rich. You cook the pasta just a little underdone, then finish it in the oven so it holds together better.

The cheese sauce gets a boost from dry mustard and a bit of seasoned salt — which you’ll probably want to taste and adjust. It’s filling. Not spicy unless you want it to be. Easy to reheat. Good for picky eaters and cheese lovers alike.

Jump to Recipe

Ingredients Needed

• 4 cups dried macaroni: classic elbows. Cook ‘em firm.
• 1 egg: helps set the sauce a bit.
• ¼ cup salted butter: base of the roux (thickens the sauce).
• ¼ cup all-purpose flour: for thickening the cheese sauce.
• 2½ cups whole milk: rich but not too heavy.
• 2 heaping tsp dry mustard: adds depth, not spiciness.
• 1 lb cheese (cheddar, jack, fontina or mix): grated — melts faster.
• ½ tsp kosher salt: basic seasoning.
• ½ tsp seasoned salt: flavor boost, don’t skip.
• ½ tsp black pepper: not too much, just enough.
• Optional: cayenne, paprika, thyme: depends how bold you want it.

How To Make Pioneer Woman Mac and Cheese

Cook the Pasta:
Boil the macaroni — but not all the way. It should feel a little too firm. Drain and set aside.

Make the Roux:
Melt butter in a big pot. Sprinkle in the flour. Whisk it. Keep going for about 5 mins — low heat, don’t let it brown. It should smell a little nutty.

Add Milk + Mustard:
Pour in milk slowly, whisking non-stop. Add the dry mustard. Keep whisking till smooth. Let it cook about 5 mins till thick.

Temper the Egg:
Crack the egg in a bowl. Take a little bit of the hot sauce and pour it in slowly, whisking fast so you don’t scramble it. Then pour that back into the pot. Stir it all together.

Melt the Cheese:
Add in the cheese. Stir till melted. Season with salt, seasoned salt, pepper. Taste it. Adjust. Add more mustard if needed — or a pinch of cayenne if you’re into heat.

Combine + Bake:
Mix in the pasta. Stir to coat everything. Pour into a buttered baking dish. Top with more cheese if you want (you do). Bake at 350°F for 20–25 mins, till bubbly and golden on top.

Recipe Tips

• Grate your own cheese — pre-shredded doesn’t melt as smooth.
• Don’t skip the egg unless you’re avoiding it for dietary reasons. It helps the sauce set.
• Cook pasta al dente or it’ll get mushy after baking.
• Try fontina or white cheddar for a twist.

How to Store & Reheat

Room Temperature: Serve within 2 hours.
Fridge: Store in airtight container, up to 4 days.
Freezer: Wrap tightly. Freeze up to 2 months. Reheat in oven with foil, 350°F till warm.

Nutrition Facts (Approx. per serving)

• Calories: ~480
• Sodium: 580mg
• Protein: 18g
• Fat: 28g
• Carbs: 38g
• Fibre: 2g
• Sugar: 4g

FAQs

Can I make this without baking it?
Yeah — just serve it right after mixing the sauce with the pasta. It’ll be saucier and looser.

What’s the best cheese combo?
Sharp cheddar + jack is solid. Add fontina or gouda if you want it extra creamy.

Do I have to use dry mustard?
You don’t have to — but it adds depth. Try a small splash of Dijon if you’re out.

Can I make this gluten-free?
Yep — use gluten-free pasta and swap in a 1:1 gluten-free flour for the roux.

Why did my cheese sauce get grainy?
Too much heat. Keep the temp low when adding cheese and stir gently.