Pioneer Woman's Mac & Cheese Recipe (2024)

FAQs

What are the three best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

Add more milk if you haven't already. More milk leads to less dry mac and cheese. If that doesn't work and you've already tried, use a different type of cheese. Velveeta works well.

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

Sharp cheddar is ideal because its flavor is strongest, but the most important to thing to remember is to always buy cheddar in a block and grate your own! Pre-shredded simply doesn't work, which we will explain more in a bit. Gouda is a seriously underrated cheese when it comes to cooking!

Sour cream is the perfect ingredient to substitute for milk when making mac and cheese, giving it a rich and creamy flavor without sacrificing texture. It's easy to add in, and you can adjust it to your liking — add extra sour cream for more creaminess, and counter with extra cheese for more cheesiness.

There are a few different ways to keep your macaroni and cheese moist, from adding a solid layer of shredded cheese on top to holding back on the cream when making your sauce.

Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)

Add the cheese sauce packet and 1/4 cup of milk or heavy cream, and stir until the cheese sauce is well combined. The added liquid will keep the macaroni and cheese moist. Cover the pot and let it sit for a couple of minutes b.

Can I prep mac and cheese the night before? ›

Cover tightly with aluminum foil and refrigerate for up to 2 days. When ready to bake: Arrange a rack in the middle of the oven and heat to 400°F. While the oven is heating, let the baking dish sit out at room temperature. Bake covered until heated through and bubbling around the edges, about 45 minutes.

Try adding a little more salt first, because that might fix it. If the problem was the cheese you use doesn't have much flavor, then try adding some other flavors, such has mustard or hot sauce. The next time you make it, try to find some more strongly flavor cheese, or adding more cheese.

Not adding salt to your water leads to bland, tasteless noodles. This, in turn, leads to a finished product that is flavorless even after adding the cheese sauce. You could end up having to overseason a part of your dish to make up for the bland pasta. The worst part?

Find out why three is better than one with Kraft Three Cheese Crumbles. A delicious combination of Monterey Jack, Colby and cheddar cheeses, this blend comes crumbled to make it easy to melt. It's also great for when you want just a little more texture than shredded cheese can offer.