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Pioneer Woman Baked Mac and Cheese

Pioneer Woman Baked Mac and Cheese - recipe card
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This rich and creamy baked mac and cheese features a silky sharp cheddar sauce enveloping tender elbow noodles, all crowned with a golden, crispy panko topping. It’s the ultimate comfort food—creamy, cheesy, and satisfying with a perfect textural contrast.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 1 tbsp kosher salt, for pasta water
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 8 oz sharp cheddar cheese, shredded (about 2 cups)
  • 4 oz Gruyère cheese, shredded (about 1 cup)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 350°F (177°C) and set a rack in the middle position. Bring a large pot of salted water to a rolling boil over high heat—use about 1 tablespoon of kosher salt per gallon of water to season the pasta from within.
  2. Add the elbow macaroni to the boiling water and cook until al dente, about 7-8 minutes, stirring occasionally to prevent sticking. Since the pasta will continue to absorb liquid while baking, undercook it slightly (by about 1 minute less than package directions) so it doesn’t turn mushy.
  3. Drain the pasta immediately in a colander and rinse briefly with cold water to stop the cooking process. Set aside; you don’t need to toss with oil as the sauce will coat it thoroughly.
  4. In a large heavy-bottomed saucepan or Dutch oven, melt the 3 tablespoons of butter over medium-low heat. When the butter foams and the foam subsides, whisk in the flour to form a smooth roux—continue whisking for 2 minutes, until the mixture is pale golden and smells slightly nutty; this cooks out the raw flour taste.
  5. Gradually pour in the warmed milk, whisking constantly to prevent lumps from forming. Increase the heat to medium and continue whisking until the sauce comes to a gentle simmer; it should thicken enough to coat the back of a spoon, about 5-7 minutes.
  6. Remove the saucepan from the heat and whisk in the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Taste the sauce—it should be well-seasoned, as the cheese and pasta will absorb some of the saltiness.
  7. Add the shredded cheddar and Gruyère in three batches, whisking after each addition until the cheese is fully melted and the sauce is smooth. Keep the heat off to avoid separating the sauce—if needed, return to very low heat and stir gently until completely smooth.
  8. Fold the cooked elbow macaroni into the cheese sauce using a rubber spatula, ensuring every noodle is coated. The mixture will look slightly loose, but the pasta will absorb some liquid during baking.
  9. Pour the mac and cheese mixture into a 2-quart baking dish (or an 8×8-inch pan) and spread it into an even layer. Gently tap the dish on the counter to remove any air pockets.
  10. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter, stirring until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese.
  11. Bake uncovered at 350°F (177°C) for 25-30 minutes, until the sauce is bubbly around the edges and the topping is deep golden brown and crisp. If the topping browns too quickly, loosely tent with aluminum foil; if it isn’t golden enough after 30 minutes, broil for 1-2 minutes, watching closely.
  12. Let the baked mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve while still creamy—it will firm up as it cools.
  13. Serve hot, scooping from the edges to the center to include some crispy topping in each portion. Enjoy as a main dish with a simple side salad or as a hearty side to roasted meats.
  14. For serious crust lovers, you can increase the panko topping to 3/4 cup and add an extra tablespoon of butter—just be mindful of the extra richness. The key is to not overbake, or the sauce can become grainy and the pasta dry.

Notes

To store leftovers, place the cooled baked mac and cheese in an airtight container and refrigerate for up to 4 days. For freezing, wrap the entire dish tightly (or portion into freezer-safe containers) and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, spoon portions into a saucepan with a splash of milk and warm over medium-low heat, stirring until hot and creamy, or place in a 350°F (177°C) oven for 15-20 minutes until heated through. For a crisper topping, use the broiler for the last 1-2 minutes of reheating.

Nutrition

Keywords: baked mac and cheese, creamy macaroni, cheddar pasta bake, American comfort food, cheese sauce, panko topping, weeknight dinner, family meal, homemade mac and cheese

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-baked-mac-and-cheese/