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Pioneer Woman Mac and Cheese Recipe

Pioneer Woman Mac and Cheese
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Macaroni and cheese has origins in Europe, but became a true American classic in the 18th century. The Pioneer Woman’s version stands out because it’s creamy, flavorful, and adaptable—you can enjoy it straight from the stovetop or bake it with extra cheese on top. It’s comfort food at its finest, perfect for potlucks, barbecues, and family gatherings.

Ingredients

  • Elbow macaroni (1 lb)

  • Butter (4 tbsp)

  • All-purpose flour (¼ cup)

  • Whole milk (4 cups)

  • Half-and-half (1 cup)

  • Cheddar cheese (3 cups, grated)

  • Monterey Jack cheese (1 cup, grated)

  • Salt (to taste)

  • Black pepper (½ tsp)

  • Dry mustard (½ tsp, optional)

  • Paprika (½ tsp, optional)

Instructions

Step 1: Cook the pasta

Boil elbow macaroni in salted water until just al dente. Drain and set aside.

Step 2: Make the roux

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden.

Step 3: Add liquids

Gradually whisk in milk and half-and-half, cooking until sauce thickens.

Step 4: Melt the cheese

Stir in cheddar and Monterey Jack cheeses until smooth and creamy. Add salt, pepper, mustard, and paprika for flavor.

Step 5: Combine with pasta

Pour the cheese sauce over drained macaroni and stir until fully coated.

Step 6: Serve or bake

For stovetop mac and cheese, serve immediately. For baked mac and cheese, transfer to a baking dish, sprinkle extra cheese on top, and bake at 350°F (175°C) for 20 minutes until bubbly and golden.

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