Mac and cheese is one of those dishes that hits the spot every single time. Whether it’s served with a juicy burger at a summer cookout or a plate of pork chops during a winter family dinner, there’s nothing quite as versatile, timeless, and crowd-pleasing as a heaping scoop of creamy, cheesy macaroni.
While you can always whip up a box straight from the pantry, nothing beats the cozy flavors and velvety consistency of a homemade recipe like Ree Drummond’s very own macaroni and cheese. “Out of all the comfort food recipes , it's the one I hold nearest to my heart, likely because it's the only pasta (or food) I consumed until I was about 14 years old,” Ree says.
Her kids are also staunch supporters of this dreamy dish. And who can blame them? Ree’s macaroni and cheese recipe is loaded with creamy comfort and cheesy goodness! It can also be assembled ahead of time—a lifesaver on busy weeknights or if you’re entertaining.
But why is Ree’s recipe so darn good, you might ask? The Pioneer Woman has a few tricks up her sleeve that make her mac and cheese richer and creamier than ever. So, the next time you prepare a batch, be sure to follow the easy hacks that Ree swears by for the best mac and cheese imaginable.
Undercook the pasta.
Overcooked pasta can ruin a perfectly good batch of mac and cheese by turning it into a mushy, watery heap. Since the macaroni will cook in the oven with the cheese sauce, you’ll need to undercook the noodles the first time around. “That means, boil the pasta until it’s softening but still quite firm,” Ree says.
To achieve the right texture, Ree recommends testing a noodle after the macaroni has boiled on the stove for five minutes. “If it’s too firm to eat right then, it’s time to go ahead and drain it—trust me on this!”
Use whole milk.
To achieve the same level of creamy, cheesy goodness as Ree’s recipe, use whole milk instead of another alternative with a lower fat percentage. “Skim milk or two percent won’t give you the same rich, creamy consistency and will make the sauce thin and watery,” Ree notes.
Include dry mustard.
Dry mustard might seem like an unexpected ingredient for macaroni and cheese, but Ree swears by it! “Dry mustard adds a perfect tangy bite that really balances out all the richness in the sauce,” she says. While her recipe calls for two teaspoons, if you prefer a less distinctive taste, start with one teaspoon, and add on from there if needed.
Whisk in an egg.
By whisking an egg into the sauce, your baked mac and cheese will form an irresistible custard-like texture. “Adding an egg to the sauce makes it smooth, velvety, and heavenly rich,” Ree says. And because the egg acts like a binder, it’ll help the noodles hold the sauce and maintain their shape once you cut into the dish.
Grate the cheese.
If your goal is to create extra-creamy, extremely rich mac and cheese, then store-bought shredded cheese just won’t cut it. In fact, it’ll likely make your dish grainy and clumpy. “Pre-shredded, bagged cheeses don't melt as well as cheese grated straight from the block, so be sure to do that yourself,” Ree explains. “The resulting creaminess is worth the extra step.” Using a box grater, simply grate the block of cheese on the largest holes. Ree uses a combination of cheddar and jack, but most any type of cheese will do!
Add the cheese in batches.
Instead of throwing all the grated cheese into the pot at once, Ree emphasizes the importance of adding the cheese in smaller batches to avoid clumps from forming. “Stir the cheese in a handful at a time, and wait until it melts before adding more,” she instructs. Consistently whisking the cheese will also prevent mounds from sticking together.
Cook the sauce on low heat.
As you’re cooking the sauce for your mac and cheese, make sure your burner is set on low heat for a smoother, creamier consistency. “High heat can cause any cream sauce to separate and become grainy,” Ree points out. It’ll also lower the risk of burnt bits forming on the bottom of the pan!
Stir in the pasta straight away.
Once the cheese has melted, the seasonings are added, and the sauce has passed the taste test, don’t wait to pour the macaroni in. “Stir the pasta right into the sauce while it’s hot, so everything coats evenly with the sauce without the pasta sticking together,” Ree says. Be sure not to rinse the pasta after you drain it—the starch on the noodles helps the cheese sauce cling to every bite!
Bake it with more cheese.
While whole milk, grated cheese, and an egg are responsible for the sauce’s creamy texture, topping the dish with more cheese before tossing it into the oven is Ree’s “secret” to getting the richest, bubbliest bake. “The extra layer of cheese helps hold in the moisture when it bakes in the oven,” she explains. Plus, the contrast of the soft macaroni and the crispy cheese topping will make the dish even tastier.
