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Pioneer Woman Mac And Cheese is known for its thick creamy texture and cheesy goodness. This mac and cheese was created by the Pioneer Woman but it is loved by all! From the youngest little tummies to the heartiest appetites in the house, this is the dish that makes them giddy with excitement.
Pioneer Woman Mac And Cheese recipe is one of my favorite pasta recipes to serve for dinner because it is wholesome and to the point. Plus, I can have it on the table in under an hour which is great on busier nights.
Making macaroni and cheese isn’t just for kids anymore! There are multiple recipes to suit every taste and lifestyle. Whether you want to bake it in the oven or make it on the stovetop, there is an awesome cheesy recipe that will bring you happiness.
Try my smoked gouda mac and cheese, copycat Chick Fil A mac and cheese, green chile mac and cheese, and super creamy crockpot mac and cheese!
Let me show you what all the hype is about!
Why You’ll Love This Recipe
There are hundreds of recipes for mac and cheese, but this one is truly exceptional. It’s a thick blend of cheesy goodness with a golden-brown topping that hides the rich cheesy custard underneath.
- Ready in under an hour
- Wholesome and unrefined
- Gooey and cheesy loveliness
- Great as a main dish or a side
- Flexible serving options
- Hearty and satisfying
Creamy Mac and Cheese Recipe Notes
Making this Pioneer Woman mac and cheese recipe means you have serving options. Yep, that’s right! What I mean is you can serve as soon as you mix the pasta and cheese sauce for a delectably creamy and super rich mac and cheese delight.
Or you can spread it in a prepared baking dish and cover it with more cheese that will turn a bubbling golden brown in the oven. It is so scrumptious! I actually love this creamy mac and cheese both ways.
Sometimes I’ll just scoop myself a bowl when I’m pouring the mac and cheese into the baking dish, then I get to enjoy it both ways! (Really, I’m just taste-testing to make sure it’s gonna come out creamy and delicious).
This is a hearty recipe that serves 6-8 people conservatively, so its not a little box of mac and cheese. This is a savory, creamy mac and cheese that can be served as the main dish!
**Just a side note but this ultimate cheese sauce can also be served over broccoli or cauliflower to help get some extra veggies in the kiddos.
Pioneer Woman Mac and Cheese Ingredients
- Milk: Using whole milk gives this Pioneer Woman mac and cheese a creamy, velvety texture that is out of this world. Whole milk has a little more than three percent fat giving it that rich moist consistency you just can’t get with low-fat milk.
- Cheese: This calls for 16 ounces of grated sharp cheddar cheese but your favorite shredded cheese will do. Some people prefer Colby or mozzarella and that’s fine too.
- Pasta: Be sure to cook your elbow macaroni al dente so it doesn’t get mushy in the cheese sauce. It should still be a little firm in the middle. Salting your pasta water generously will also give it additional flavor before you even add the cheese sauce.
How To Make Pioneer Woman Mac and Cheese
- Cook the pasta. Drain and set aside.
- Beat the egg. Set aside.
- Melt the butter in a pot and sprinkle it with flour. Whisk and cook until golden in color.
- Remove from heat and add milk;
- Add the mustard. Whisk, boil, and stir constantly until the sauce thickens.
- Remove 1/4 cup of the sauce and whisk it into the beaten egg.
- Add the egg mixture to the sauce.
- Add the cheese and stir until it melts.
- Add the drained pasta.
- Stir until combined.
- Pour into the baking dish, top it with cheese and bake.
***See the full instructions below.
How To Store + Make Ahead
Storing your Pioneer Woman mac and cheese recipe in a covered container in the fridge is best. I like to divvy it up into single-serve portions so I can just grab it and go.
If you don’t have room for that casserole dish, then put your Pioneer Woman mac and cheese into a 1-gallon Ziploc bag. It will stay fresh and great tasting in the fridge as long as it is protected from air.
- How Long Can You Keep This In The Fridge? This recipe should stay good in the fridge for 3-5 days if it is properly stored.
- Can You Freeze This? Yes!! Pioneer Woman mac and cheese recipe freeze great! You can freeze the entire dish or you can portion it out into single servings for easy lunches for 1-2 months.
- Here’s a little trick. If you butter the dish (or container), then add your mac and cheese before putting it in the freezer it will come out of the dish easier. Otherwise, freezer bags and vacuum sealers work just fine.
- Make Ahead Tips: Getting this Pioneer Woman mac and cheese ready for an easy dinner is simple and you have multiple options. You can prepare it and put in into a prepared baking dish, then toss it in the fridge until you need it.
- Food Safety: If you’d like more info on food safety check out this link.
You can also cook the macaroni noodles ahead of time and store them in the fridge until you are ready to make your cheese sauce.
Recipe Variations
Changing this recipe is simple. Some people like to make Pioneer Woman mac and cheese recipe with shells or spiral noodles and using multiple kinds of cheese is an option as mentioned before.
Adding different herbs and spices is another way to change the flavor of your mac and cheese. Paprika, thyme, and cayenne pepper are all flavorful options. Sometimes adding chopped hotdogs or bacon bits is a nice treat for the kiddos (of course, just about everyone loves bacon).
More Mac and Cheese Recipes
- Stovetop Mac and Cheese
- Baked Mac and Cheese
- Popeyes Mac And Cheese
- Chili Mac
- Taco Mac and Cheese
- Cracker Barrel Mac and Cheese
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Pioneer Woman Mac And Cheese
Ingredients
- 4 cups dried macaroni
- 1 large whole egg beaten
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard more if desired
- 16 ounces sharp cheddar cheese grated
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon seasoned salt more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried garlic powder
Optional Spices:
- cayenne pepper
- paprika
- thyme
Optional Toppings:
- 2 cups sharp cheddar cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- If baking, preheat oven to 350°F (177°C) and spray a 9X13 inch baking dish with nonstick cooking spray.
- Follow the pasta's package instructions and cook pasta (4 cups), in well-salted water, until al dente. Drain. Set Aside.
- Beat the egg (1) in a small mixing bowl. Set aside.
- Melt butter (4 tablespoons) in a large pot, then evenly sprinkle the flour (1/4 cup) over the melted butter. Whisk together, over medium-low heat, and cook for about 2 minutes or until the mixture becomes a nice golden color, whisking constantly. Don’t allow it to burn.
- Remove from heat add milk (2 1/2 cups) and mustard (2 heaping teaspoons), and whisk until smooth. Return to medium heat and bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, until sauce is thick about 3-4 minutes. Reduce heat to low.
- Remove 1/4 cup of the sauce and slowly whisk it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
- Add the egg mixture to the sauce, whisking constantly. Add the cheese (16 ounces) and stir until cheese is melted. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder. Taste the sauce and adjust the seasonings.
- Add the drained pasta and stir until evenly combined.
- Serve immediately (very creamy) or pour into the prepared baking dish, top with additional 2 cups of shredded sharp cheese. Bake for 20-25 minutes or until the top is golden brown and the casserole is bubbly. Sprinkle top with fresh parsley and serve!
Fans Also Made:
Nutrition
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Source: Ree Drummond
Added a couple of slices of gruyere cheese to sauce…topped it all w diced ham before baking…..a winner for sure
I would love to have the instructions for cooking this particular recipe in an Instant Pot.
Kathleen, your recipes are always wonderful and I appreciate your sharing them with us.
Thank you!
Hi Marjie! Thank you so much for your kind words. I love creating recipes for you guys. I haven’t yet converted this recipe for the IP but hope to soon. Stay tuned!
Great recipe. Easy to follow directions. I have made lots of macaroni and cheese and I am always interested in trying a different version, this one was great. Helpful ( hopefully) tip for everyone – shred your own cheese. Use a good quality cheese. I actually used extra sharp, medium sharp and Monterey Jack in this recipe. I learned many years ago that you get a better quality product if you shred your own cheese. Bagged shredded cheese can work, but you run the risk of having a grainy sauce at times. There are different agents used by different companies to keep shredded cheese from sticking together. Cellulose powder is one anti caking powder used. In my experience, these things can cause a grainy texture if you are not careful. Bagged shredded cheese can also be oily at times. You can control all of that by shredding your cheese. Trust me. Thank you for this recipe!
I have no problem with my screen rolling when reading. Wonder if its something with Sara’ connection on her comp;uter.
Made it for Easter, everyone loved it, easy to make
Thank you so much, Ann!
What size of elbow macaroni did you use?
Hi, Mary. The regular size. Like this: https://www.amazon.com/Barilla-Pasta-Elbows-Ounce-Pack/dp/B00MVKQYLG/ref=sr_1_8?keywords=Elbow+Macaroni&qid=1650247621&sr=8-8
Excellent! I’ve made this quite a few times. It’s a versatile recipe; this time I used half sharp cheddar and half American cheese. I opted to leave out the egg but it’s good with the egg too. Next time I think I’ll add crumbled bacon on top with pickled jalapenos to mix it up and add some new flavors. It’s a keeper for sure!
Hi, Ceecee! Adding bacon and jalapenos is another level! Thank you for sharing your positive review 🙂
How much of the optional spices do you use?
Hi Cara. The optional spices are added to taste. 🙂
Can you use shredded cheese?
Hi Cindy. Yes, the recipe calls for sharp cheddar cheese grated/shredded.
Oh and another thing I don’t use Cheyenne pepper because I’m allergic to it so are you sweet chilli powder works great for flavour.
Hi, Isabella. Yes, that’ll work. Enjoy!
I love this recipe I make it for my grandson all the time he loves Nanas Mac and cheese the only thing I don’t like is the dry mustard it leaves it kind of bitter so I cut it in half and it was great. Thank you for sharing this recipe I have been making this for over 35 years for my kids now my grandchildren.
That’s fantastic, Isabella! It’s a classic, right? 🙂
It’s super hsrd to read anything in your website, the screen keep scrolling and changing the reading line.
Gosh, Sara, I’m truly sorry to hear that is happening. We are constantly trying to update to improve our reader experience! I hate that this is a negative experience for you. We will continue to try and improve your experience. I sincerely hope you stick with us!!!
I loved this recipe I added a couple different kinds of cheese but followed the main recipe.
So happy you enjoyed this recipe, Debra!!! We love it, too. The different cheeses sound delicious! <3
Can this be made ahead, then baked later in the day?
Hi Karin! Yes, you can definitely bake it later ? Just remove it from the fridge about 15-20 minutes before baking it. Hope this helps! ❤️
It turned out so well! I made 3x the batch and the recipe held up, even for someone like me that doesn’t get into the kitchen very often. I even added the bacon into the cheese sauce and along the top. It’s incredible.
Thank you for sharing this recipe. So proud to take this with me to the potluck ?
Hi Lauren!
Thank you so much….this is one of my family’s favorites. Hope everyone loves it at the potluck!
The sauce turned out very grainy and I can’t explain why. I followed the instructions and used a grated sharp cheddar cheese. Does anyone know the cause of graininess?
Hi Kim!
I hate that it seemed grainy. I have never had that problem….there is only a couple of small reasons I can think of that may have caused this. Try ensuring that the flour and dry mustard are completely incorporated into a smooth consistency and all clumps (even small ones) are broken up before proceeding to next steps. Also, be careful with heat at this point. A high temperature can cause the flour/butter mixture to start hardening which could also cause that type of texture that you are referring to. I really hope this helps and good luck!
This is my go to recipe for baked Mac and cheese. My husband loves it. It so cheesy and creamy. I add lots of cheese and different flavors. I made two big pans for my family reunion and mine was gone quick and my aunt’s, whose Mac and cheese used to be the favorite, was barely touched. Thanks for a great recipe!!
Hi Kyoko! That is so great to hear. I love this Mac and Cheese! So glad it was a hit for your family reunion <3