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Pioneer Woman Mac and Cheese with French Fried Onions

Pioneer Woman Mac and Cheese with French Fried Onions - recipe card
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This indulgent, creamy mac and cheese is taken to the next level with a crispy, golden topping of French fried onions. The rich, velvety cheddar and Gruyere sauce clings to every piece of elbow macaroni, while the crunchy onion crust adds a savory, textural contrast that makes it an irresistible comfort food classic.

Ingredients

Scale
  • 8 oz (227g) elbow macaroni
  • 2 tbsp (28g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) whole milk, warm
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dry mustard powder
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper (optional)
  • 2 cups (8 oz / 227g) shredded sharp cheddar cheese (about 8 oz)
  • 1 cup (4 oz / 113g) shredded Gruyere cheese (about 4 oz)
  • 1/2 cup (120ml) sour cream
  • 1 cup (about 2.5 oz / 71g) French fried onions, divided
  • 1 tbsp (4g) fresh parsley, finely chopped (for garnish)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 2-quart baking dish with butter or non-stick spray. This prevents sticking and makes cleanup easier.
  2. Bring a large pot of well-salted water to a boil over high heat. Add the elbow macaroni and cook according to package directions, but reduce the cooking time by 1 minute (about 6-7 minutes for al dente). Undercooking is key because the pasta will continue to cook in the oven, absorbing the creamy sauce.
  3. Drain the pasta thoroughly in a colander. Do not rinse—you want the pasta slightly tacky so it grabs onto the cheese sauce. Set aside.
  4. In a medium saucepan, melt the butter over medium heat. When the butter has completely melted and stops sizzling, whisk in the flour. Cook, whisking constantly, until the mixture is golden and smells slightly nutty, about 1-2 minutes. This roux thickens the sauce and prevents a raw flour taste.
  5. Gradually pour in the warm milk while whisking vigorously to avoid lumps. Continue to whisk over medium heat until the sauce comes to a gentle simmer and begins to thicken, about 3-4 minutes. You should be able to coat the back of a spoon.
  6. Remove the saucepan from the heat. Stir in the kosher salt, pepper, dry mustard, paprika, and cayenne if using. Add the shredded cheddar and Gruyere cheese a handful at a time, whisking after each addition until completely melted. The sauce should be silky and smooth.
  7. Stop whisking and stir in the sour cream with a rubber spatula until fully incorporated. This adds tanginess and extra creaminess to the sauce.
  8. Fold the drained macaroni into the cheese sauce, gently but thoroughly, ensuring every piece is coated. The mixture will look a little loose—that’s fine, the pasta will absorb it as it bakes.
  9. Stir in 3/4 cup of the French fried onions right into the pasta mixture. This distributes crispy bits throughout the mac and cheese, providing surprise pockets of flavor.
  10. Transfer the mac and cheese mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup of French fried onions evenly over the top.
  11. Place the dish in the preheated oven and bake uncovered for 20-25 minutes, or until the top is golden brown and the edges are bubbling. To develop a deeper golden crust, you can switch to broil for the final 2-3 minutes, but watch carefully to avoid burning.
  12. Remove from the oven and let the mac and cheese rest for 5 minutes. This allows the sauce to set and thicken slightly, making it easier to serve. Garnish with chopped parsley before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze: This mac and cheese can be frozen (unbaked or baked) for up to 3 months. If freezing unbaked, assemble completely but do not bake; thaw overnight in the fridge and bake as directed. If freezing baked, allow to cool completely, then freezer-wrap and freeze. Reheating: For best results, reheat individual portions in the microwave at 70% power for 2-3 minutes, stirring halfway. For larger portions, reheat in a 350°F (177°C) oven covered with foil for 15-20 minutes, then remove foil for the last 5 minutes to re-crisp the onion topping. Add a splash of milk before reheating if the sauce seems dry.

Nutrition

Keywords: Pioneer Woman mac and cheese, french fried onion mac and cheese, baked mac and cheese, creamy cheddar macaroni, Gruyere cheese pasta, comfort food, weeknight dinner, holiday side dish, homemade mac and cheese, crispy topping mac and cheese

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mac-and-cheese-with-french-fried-onions/