Pioneer Woman Mac And Cheese Recipe

Pioneer Woman Mac and Cheese is a creamy, baked macaroni and cheese made with a homemade roux-based cheese sauce, egg for richness, and a blend of cheddar, jack, or fontina. It takes about 45 minutes from start to finish and serves 6. The secret to its thick, velvety texture is tempering a beaten egg into the sauce and using dry mustard for a subtle kick.

What I really love about this recipe is the technique behind the sauce. You’re building a proper roux with butter and flour, then slowly whisking in milk to create a béchamel before the cheese even goes in. Tempering the egg separately keeps everything smooth and adds body without any scrambled egg disasters. It’s old-school cooking that actually makes a difference.

I found this recipe on The Pioneer Woman’s site and it quickly became a go-to. The dry mustard is what surprised me most because you don’t taste mustard, but it makes the cheese flavor pop. Ree keeps things simple and that’s exactly why it works so well.

Pioneer Woman Mac And Cheese Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

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minutes

Cooking time

20

minutes

Calories

727

kcal

A creamy, baked mac and cheese with a thick, velvety homemade sauce the whole family will love.

Ingredients

• 4 cups dried macaroni
  

• 1 egg
  

• 1/4 cup salted butter
  

• 1/4 cup all-purpose flour
  

• 2 1/2 cups whole milk
  

• 2 heaping tsp. dry mustard, plus more to taste
  

• 1 lb. cheese (such as cheddar, jack, and/or fontina), grated
  

• 1/2 tsp. kosher salt, more to taste
  

• 1/2 tsp. seasoned salt, plus more to taste
  

• 1/2 tsp. ground black pepper
  

• Cayenne pepper, paprika, and/or thyme (optional)
  

Directions

• Boil the macaroni until it’s very firm, almost too hard to eat. You want it undercooked because it will continue softening in the oven. Drain and set aside.
  
• Crack the egg into a small bowl and beat it. Set it aside for later.
  
• Melt the butter in a large pot over medium-low heat. Sprinkle in the flour and whisk constantly for about 5 minutes to cook out the raw flour taste. Don’t let it brown or burn. Slowly pour in the milk, add the dry mustard, and keep whisking until the sauce is smooth and thick, about 5 more minutes. Turn the heat down to low.
  
• Scoop out about 1/4 cup of the hot sauce and slowly drizzle it into the beaten egg while whisking the whole time. This tempers the egg so it doesn’t scramble when it hits the hot pot.
  
• Pour the egg mixture back into the pot and whisk until everything is smooth. Stir in the grated cheese until it’s fully melted. Season with kosher salt, seasoned salt, black pepper, and any optional spices like cayenne, paprika, or thyme. Taste and adjust the seasoning because undersalting is the biggest mistake you can make here. Fold in the drained macaroni, pour everything into a buttered baking dish, add extra cheese on top, and bake at 350°F for 20 to 25 minutes until bubbly and golden.

FAQs

Can I skip the egg in the sauce?

Some home cooks have made it without the egg and noticed no major difference. That said, the egg adds extra body and richness to the sauce, so it’s worth including if you want that thick, custard-like texture.

What’s the best cheese blend to use?

Sharp cheddar is the most popular choice, but many reviewers had great results mixing in gouda, fontina, gruyere, havarti, or pepper jack. Just make sure you grate it fresh because pre-shredded cheese can make the sauce grainy.

Is the dry mustard overpowering?

Most people find it adds a subtle background flavor that makes the cheese taste sharper without actually tasting like mustard. If you’re cooking for picky eaters, start with one level teaspoon instead of two heaping and adjust from there.

Can I serve it without baking?

Absolutely. Several reviewers skip the oven step entirely and just serve it stovetop for a creamier result. If you still want a crispy top, a quick broil for a few minutes works perfectly.

What goes well with this mac and cheese?

It pairs great with ribs, pulled pork, grilled brats, or simple green beans for a lighter side. Some reviewers also toss in broccoli and cauliflower florets or diced green chiles to make it a fuller meal on its own.