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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 421.9
  • Total Fat: 26.7 g
  • Cholesterol: 104.3 mg
  • Sodium: 759.7 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 20.6 g

View full nutritional breakdown of Pioneer Woman's Baked Mac' and Cheese calories by ingredient
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Pioneer Woman's Baked Mac' and Cheese

Submitted by: REBECCA021


Number of Servings: 8

Ingredients

    4 cups dried macaroni
    1/4 cup (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 egg, beaten
    1 pound cheese, grated
    1/2 teaspoon salt (more to taste)
    1/2 teaspoon seasoned salt (more to taste)
    1 teaspoon ground black pepper

Directions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
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.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with parmesan cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.


Number of Servings: 8

Recipe submitted by SparkPeople user REBECCA021.






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Member Ratings For This Recipe

  • Yeah. I'll admit it. It tastes AMAZING! There is absolutely no doubt about that. This, however, is not a go-to for a healthy meal or side! - 10/23/11

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  • I love this recipe from Pioneer Woman! I did substitute 1% milk for the whole milk and it turned out fine. I used 1/2 gouda and 1/2 sharp cheddar cheese (used a little for the topping too instead of Parmesan).
    Thanks for posting! - 5/10/11

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