Macaroni & Cheese (The Pioneer Woman) Recipe

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

Preparation

Step 1

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.
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REVIEWS: (86)

This is the best mac and cheese ever. My entire family loves this dish and would love for me to makes it daily but that is not happening. The recipe is so easy to make and it goes fast in my family. The mustard adds a nice touch. A must make dish!!

Amazing! I added an extra 1/4 of cheese for baking on top. Best homemade Macaroni and Cheese ever!

Fabulous!! Lots of dishes, but so amazingly delicious. We added a little Velveeta for extra creaminess, more dry mustard, smoky paprika, dry thyme and a 1/4 teaspoon of red pepper for a little kick. We topped with seasoned buttered Panko for crunch. The sauce was so delicious my husband and I had to stop ourselves from just eating it as a soup!! We will use this base for potato cheese soup and perhaps even a beer cheese soup!! Thanks again, Ree, for another awesome recipe!

I really liked this and I am not a big mac n cheese fan. I didn't bake it because I ran out of time. Both my daughter and husband disliked it immediately. I used extra sharp because we all like sharp cheese. once refrigerated and then re-heated, they like it better. They do want me to try it again using just sharp cheddar. I'll try that and bake it as well.

I made it just today and I'm in love with it!

Oh my gosh...love it love it! My kids have it at least once a week or more and they have their friends over who love it too! Soooo yummy..

This ipe is AMAZING!! I have made many many good mac-n-cheese meals and this one by far is the best. Very easy to execute!

Well, I think this has the ability to be good but mine was so overpowered by the dry mustard that my husband couldn't eat it. I think I will try it again but only half of the mustard that is called for.

Has anyone ever used cream instead of milk? This was an absolute wonderful rich mac and cheese. I served it with dinner and topped it with chopped bacon and breadcrumbs. My 3 year old liked it (without the toppings and my 9 year old devoured it! Great recipe.

Good recipe and I made it as is......I believe the egg IS a needed ingredient as well.....makes a more substantial/custardy sauce. I also added several shakes of Franks hot sauce. Was planning to just eat from stove top prep, however it was soupy, so I did end up baking......glad I did, as all the sauce was absorbed into the pasta. Going forward, I copied the recipe and halved it..this made a 13x9-inch pan so I had to freeze half...definitely NOT a problem! I will also maybe use half Monterrey Jack next time or Jack with jalapenos.....pure Cheddar to me is always a little bitter.

Rich and creamy...My husband says he is not sure now which one is his favorite. His all time favorite recipe was Paula Deen's Lady and Son Mac and Cheese, but now he is not so sure.

This is the exact same recipe I have been using for 20 years except
I do not add egg, don't see any reason to. I usually do not add salt. The cheese is usually salty enough. Super easy to make and tastes wonderful.

This is exactly my recipe that I've been making for years! Delish! Sometimes I add tiny cubed ham to it for some fun. I want to make it now, but it is just too darn hot to turn the oven on!

I made this mac for a simple Tuesday dinner. Family of 3 said its a keeper. Tasty, easy to make, no wild ingredients. Made exactly as directed. No subs or additions needed. Did I say tasty!

I made a double recipe for a big 4th of July bash and everyone LOVED it. "As good as Grandma's" was what everyone said. Thanks Ree!

I made a double recipe for a big 4th of July bash and everyone LOVED it. "As good as Grandma's" was what everyone said.