Pioneer Woman’s Mac and Cheese

I have a go to recipe that I use when I want Mac and Cheese.  However, the other day when I saw the Pioneer Woman’s recipe for mac and cheese I knew I had to try it.  My recipe has a quick and easy base made from cream of mushroom soup and sharp cheddar cheese.  I have tried many other recipes and haven’t found on that I like.  I am not a fan of mac and cheese made with processed cheese.  It just doesn’t do it for me.

The Pioneer Woman’s recipe look easy enough and I have never tried a mac and cheese recipe yet that uses an egg in the sauce.  The recipe was fairly quick and easy to make.  It turned out great.  I did finish mine off in the oven.  However, I gave it a taste before putting it in the oven and I think I actually liked it better before it went in the oven.  Next time,  I will forgo the oven which makes this recipe even quicker and gives you a really nice and creamy dish.  Only thing I would change from the original recipe is to use less dry mustard.  It was a bit much for me.  Other than that we loved this mac and cheese and will definitely make it again.

P.S. Another shameless plug – don’t forget to go to Monday’s post to vote again for my video and get another entry in the giveaway!

picture of macaroni and cheese

Pioneer Woman’s Mac and Cheese

  • 4 cups Dried Macaroni
  • ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
  • ¼ cups All-purpose Flour
  • 2-½ cups Whole Milk (I use 1 1/2 cups skim milk and 1 cup cream)
  • 2 teaspoons (heaping) Dry Mustard, More If Desired (I am gonna try half that amount)
  • 1 whole Egg Beaten
  • 1 pound Cheese, Grated (I used a combo of sharp cheddar, mild cheddar, and Monterrey jack)
  • ½ teaspoons Salt, More To Taste
  • ½ teaspoons Seasoned Salt, More To Taste
  • ½ teaspoons Ground Black Pepper
    1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
    2. In a small bowl, beat egg.
    3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
    4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes or until very thick. Reduce heat to low.
    5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
    6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
    7. Add in cheese and stir to melt.
    8. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
    9. Pour in drained, cooked macaroni and stir to combine.
    10. Serve immediately (very creamy, which is how I am serving it next time) or pour into a buttered 9 x 13 inch baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

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