Macaroni and Cheese Pioneer Woman
Get ready to indulge in the ultimate comfort food with this rich and creamy Pioneer Woman Macaroni and Cheese recipe! Featuring perfectly cooked elbow macaroni enveloped in a luxurious, velvety cheese sauce made with a trio of sharp cheddar, mozzarella, and Parmesan cheeses, this dish is a savory masterpiece. A hint of dry mustard and cayenne pepper adds subtle depth and warmth, while a buttery roux ensures the sauce is irresistibly smooth. Whether served straight from the stovetop or baked to golden, bubbly perfection, this crowd-pleaser is an easy-to-follow recipe that delivers big flavor in just 40 minutes. Perfect for family dinners, potlucks, or anytime you crave classic homemade mac and cheese at its best!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 1 4th cup all-purpose flour
- 4 cups whole milk
- 1 cup half-and-half
- 1 tsp dry mustard powder
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Cook the macaroni according to the package directions until al dente. Drain and set aside.
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour, stirring constantly, and cook for 1–2 minutes to form a roux.
Gradually pour in the milk and half-and-half, whisking continuously to avoid lumps. Cook over medium heat, stirring frequently, until the mixture thickens into a smooth sauce, about 5–7 minutes.
Stir in the dry mustard, cayenne pepper, salt, and black pepper. Reduce heat to low.
Add the shredded cheddar cheese, one handful at a time, stirring until completely melted after each addition. Repeat with the mozzarella and Parmesan cheeses until the mixture is creamy and smooth.
Add the cooked macaroni to the cheese sauce and stir until thoroughly combined.
Serve immediately while piping hot, or transfer to a buttered baking dish, sprinkle with extra shredded cheddar, and broil for 2–3 minutes until the top is golden and bubbly, if desired.
Enjoy your comforting homemade macaroni and cheese!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 8.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 742 mg | 57% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
