Best 2 Pioneer Woman Macaroni And Cheese Recipes

Indulge in the ultimate comfort food experience with our Pioneer Woman Macaroni and Cheese recipes. These delectable dishes are inspired by the culinary expertise of Ree Drummond, the beloved Food Network star and cookbook author. Our collection includes a variety of recipes, each offering a unique twist on the classic macaroni and cheese. From the traditional baked version to the innovative skillet and slow-cooker variations, our recipes cater to every taste and occasion. Whether you're craving a hearty meal for a family gathering or a quick weeknight dinner, our Pioneer Woman Macaroni and Cheese recipes are sure to satisfy. Get ready to embark on a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

MACARONI AND CHEESE (PIONEER WOMAN)

Macaroni and Cheese (Pioneer Woman) image

I'm pretty sure this recipe is illegal in certain parts. Lick the pan delicious--you won't have any leftovers. Recipe courtesy of Pioneer Woman and The Pioneer Woman Cooks--Recipes From an Accidental Country Girl. I added some already cooked ham to the mixture. Feel free to mix it up with cayenne pepper, paprika, ground thyme, caramelized onions, roasted/chopped green chilies, cooked/crumbled bacon, diced/sauteed ham, diced/fresh tomatoes or whatever variation your heart desires.

Provided by AmyZoe

Categories Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups macaroni (dry)
1 egg, beaten
1/4 cup butter (4 tablespoons)
1/4 cup flour
2 1/2 cups whole milk
2 teaspoons dry mustard (to taste, heating teaspoons)
1 lb cheddar cheese, grated
1/2 teaspoon salt (or more, to taste)
1/2 teaspoon seasoning salt
1 teaspoon ground black pepper

Steps:

Cook the macaroni until very firm. It should be too firm to eat right out of the pot. If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. Drain.
Preheat oven to 350 and butter a large oval or rectangular baking dish.
In a large pot, melt the butter and sprinkle in the flour.
Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly. Don't let it burn.
:Pour in the milk.
Add the mustard and whisk until smooth.
Cook for 5 minutes or until very thick, whisking constantly. Reduce the heat to low.
To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.
Pour the egg mixture into the sauce, whisking until smooth.
Add in all but 1/2 cup of the cheese and stir until melted.
Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you'll regret it.
Pour in the cooked, drained macaroni and stir to continue.
Serve immediately or pour into the baking dish and top with the remaining cheese.
Bake for 20 to 25 minutes or until bubbly and golden on top.
Serve.

MACARONI AND CHEESE ( THE PIONEER WOMAN) RECIPE - (4.4/5)

Macaroni and Cheese ( The Pioneer Woman) Recipe - (4.4/5) image

Provided by Venzie

Number Of Ingredients 11

Ingredients

4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Steps:

Total Time: 55 min Prep 15 min Cook 40 min Yield: 6 servings Preheat the oven to 350 degrees F. Cook the macaroni until still slightly firm. Drain and set aside. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.

Tips:

For a creamy sauce, use a roux made with butter and flour.
Use a good quality cheese that melts well, such as cheddar, Gruyère, or Parmesan.
Cook the macaroni until it is al dente, so that it retains its shape when mixed with the sauce.
Season the macaroni and cheese with salt, pepper, and paprika to taste.
For a crispy topping, sprinkle the macaroni and cheese with bread crumbs and grated Parmesan cheese before baking.
Serve the macaroni and cheese immediately, while it is hot and bubbly.

Conclusion:

Pioneer Woman's macaroni and cheese is a classic comfort food that is easy to make and always a hit with the family. With its creamy sauce, gooey cheese, and crispy topping, this macaroni and cheese is sure to be a favorite. Whether you are looking for a quick and easy weeknight meal or a special dish for a potluck, Pioneer Woman's macaroni and cheese is the perfect choice.