In a large heavy bottom pot, add the butter and heat until melted.Īdd the flour by sprinkling it over top the melted butter then whisk together over medium-low heat.Ĭontinue to cook the butter and flour mixture for about 5 minutes, whisking constantly to avoid burning.Īdd the milk and mustard powder, then whisk vigorously until nice and smooth.Ĭook over medium heat for 5 minutes until very thick before reducing the heat to low. In the meantime, beat the egg the egg in a small bowl and set aside. While the oven is preheating, cook the elbow macaroni per the package instructions just until very firm, 2 to 3 minutes. To finish off your comfort food feast, why not try the Pioneer Woman mocha brownies or strawberry oatmeal bars? Both are absolutely delicious! You hardly notice that it’s meat-free and you don’t miss it, either.īefore scarfing down a big bowl of this stuff, I make sure I have my favorite bottle of hot sauce and some bacon for dipping! What would you add to your bowl? As a meat eater and a chili purest, I didn’t think I would like this, but the flavor is incredible. As we roll into the colder months, be sure to check out her other recipes like this mexican rice casserole that all comes together in one dish, making clean-up a breeze.Īnother family favorite is the Pioneer Woman veggie chili. Like we've said, no one does comfort food like The Pioneer Woman. This foolproof recipe doesn’t take much more time or effort and it will be worlds apart in flavor and texture. Sure, you could whip up one of those blue cardboard boxes with that package of cheese dust, in practically no time. Cook it low and slow, stirring often, so your sauce doesn’t break or burn to the bottom of your pan. When reheating, you may need to add a little cream or some milk to help reconstitute the cheese. You could even freeze them in smaller portions for easy lunches or snacks. Gallon freezer bags also work great, especially if you have a vacuum sealer. This will help get it out when you’re ready to reheat down the road. If you’re planning to freeze it in a plastic container, coat the inside with butter first. In the rare instance that you have a lot of mac and cheese leftover or maybe you want to make it ahead of time, it freezes exceptionally well. It’s perfect for any occasion, anytime of the year. The versatility of mac and cheese is what makes it such a fan favorite among children and adults. Dress it up with some ground hamburger, smoked sausage, shredded chicken, or even broccoli or peas. If you’re looking for a main dish, you’ve once again picked a stellar option. It would also pair very well with The Pioneer Woman Salisbury Steak recipe.
You just can’t have one without the other. They go together like croutons on a salad or hard pretzels in pub cheese. Mac and cheese is an absolute must-have side dish for sweet and spicy barbecue. Absolutely no one is turning down a bowl of cheesy pasta. Who is going to stop you from living your best life? Not me, that’s for sure. Having white chicken chili tonight? Why not serve it with a side of mac and cheese? This is one of those dishes that goes great with just about everything. Bake for 20 to 25 minutes or until bubbly and golden on top.How to Serve Pioneer Woman Mac and Cheese.
Serve immediately or pour into the baking dish and top with the remaining cheese.Pour in the cooked, drained macaroni and stir to continue.Taste the sauce and add more salt and seasoned salt as needed. Add in all but 1/2 cup of the cheese and stir until melted.Pour the egg mixture into the sauce, whisking until smooth.To temper the eggs, slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg.Cook for 5 minutes or until very thick, whisking constantly.Add the mustard and whisk until smooth.Whisk it together over medium-low heat and cook for 5 minutes, whisking constantly.In a large pot, melt the butter and sprinkle in the flour.Preheat oven to 350 and butter a large oval or rectangular baking dish.If you're in a hurry and don't want to bake the macaroni and cheese, cook it now until it's done. It should be too firm to eat right out of the pot.