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Pioneer Woman Mac and Cheese

Pioneer Woman Mac and Cheese - recipe card
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This creamy, indulgent mac and cheese combines a velvety cheddar sauce with perfectly cooked elbow macaroni, finished with a golden buttery breadcrumb topping. It’s the ultimate comfort food, ready in about 45 minutes.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 1 tsp kosher salt (for pasta water)
  • 3 tbsp unsalted butter, plus 2 tbsp for topping
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dry mustard powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp freshly grated nutmeg
  • 8 oz sharp cheddar cheese, grated (about 2 cups)
  • 4 oz Gruyere cheese, grated (about 1 cup)
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 350°F (177°C). Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon kosher salt to the water.
  2. Add the elbow macaroni to the boiling water. Cook according to package directions until just al dente, usually about 7-8 minutes. Taste a piece to ensure it’s tender but still firm to the bite, as it will continue cooking in the oven. Drain the pasta in a colander and set aside.
  3. In a large saucepan, melt 3 tablespoons of butter over medium heat. Once the butter foams and stops sizzling, add the flour. Whisk continuously for 1-2 minutes until the mixture turns a light golden color and smells slightly nutty. This roux will thicken your sauce.
  4. Slowly pour in the milk, a little at a time, while whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes. You should see bubbles around the edges and the sauce should coat the back of a spoon.
  5. Reduce the heat to low. Add the 1 teaspoon kosher salt, pepper, dry mustard, cayenne, and nutmeg. Whisk to combine. These spices add depth and enhance the cheese flavor.
  6. Add the grated cheddar and Gruyere cheese to the sauce, a handful at a time, stirring until each addition is fully melted before adding more. Continue until all cheese is melted and the sauce is smooth. Do not let it boil, as high heat can cause the sauce to break or become grainy.
  7. Add the cooked macaroni to the cheese sauce and stir gently to coat every piece. The sauce might seem a bit loose, but that’s fine—it will thicken as it bakes.
  8. Transfer the mac and cheese to a 2-quart baking dish (about 9×9 inches). Spread it into an even layer with a spatula.
  9. For the topping, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Add the panko breadcrumbs and toss to coat. Cook for 2-3 minutes, stirring often, until the crumbs are golden brown. This pre-toasting gives extra crunch.
  10. Sprinkle the buttered breadcrumbs evenly over the mac and cheese.
  11. Bake in the preheated oven for 20-25 minutes, or until the mixture is bubbly around the edges and the top is golden brown. If you like a crispier topping, broil for the last 1-2 minutes, keeping a close eye to prevent burning.
  12. Let rest for 5 minutes before serving to allow the sauce to set. Serve hot and enjoy the creamy, cheesy goodness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, transfer cooled mac and cheese to a freezer-safe container and freeze for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm in a 350°F (177°C) oven for 15-20 minutes, or microwave individual portions in 30-second intervals until heated through. Add a splash of milk if it seems dry.

Nutrition

Keywords: pioneer woman mac and cheese, baked mac and cheese, creamy macaroni and cheese, homemade mac and cheese, cheddar mac and cheese, comfort food, baked pasta, family dinner, bake macaroni cheese, easy mac and cheese, vegetarian pasta

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mac-and-cheese-2/