Pioneer Womans Fancy Mac And Cheese Recipes

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FANCY MACARONI



Fancy Macaroni image

I'm not going to say much. Just this: Make this sometime over the holidays.

Categories     main dish

Time 35m

Yield 12 servings

Number Of Ingredients 14

4 c. Macaroni
8 tbsp. Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 tbsp. Bacon Grease (reserved From Bacon Slices)
1/4 c. All-purpose Flour
2 c. Whole Or 2% Milk
1/2 c. Half-and-half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
1/2 c. Grated Gruyere Cheese
1/2 c. Grated Fontina Cheese
1/2 c. Grated Parmigiano Reggiano Cheese
4 oz. weight Chevre (soft Goat Cheese)

Steps:

  • Preheat oven to 350 degrees.Cook macaroni for half the time of the package instructions. Drain and set aside.Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat. Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.

MACARONI & CHEESE



Macaroni & Cheese image

The secret to a good, baked macaroni and cheese is a crispy top that covers a soft, creamy bottom. Get The Pioneer Woman's mac and cheese recipe here.

Categories     comfort food     dinner     main dish     side dish     snack

Time 30m

Yield 6 servings

Number Of Ingredients 11

4 c. dried macaroni
1 whole egg
1/4 c. (1/2 stick or 4 tablespoons) salted butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
2 tsp. (heaping) dry mustard, more if desired
1 lb. cheese (such as cheddar, jack and/or fontina), grated
1/2 tsp. salt, more to taste
1/2 tsp. seasoned salt, more to taste
1/2 tsp. ground black pepper
Optional spices: cayenne pepper, paprika and/or thyme

Steps:

  • Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain.
  • 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 the mixture for 5 minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. 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 egg. Whisk together till smooth.
  • Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. 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 (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

FIESTA MAC AND CHEESE



Fiesta Mac and Cheese image

Provided by Ree Drummond : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 18

1 1/2 pounds elbow macaroni
2 tablespoons olive oil
2 red onions, halved and thinly sliced
2 ears corn, shucked and kernels removed (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
Two 4-ounce cans diced green chiles
6 tablespoons salted butter, plus more for the pan
1/3 cup all-purpose flour
3 cups whole milk
2/3 cup half-and-half
3 tablespoons adobo sauce from canned chipotles
1 cup cubed processed cheese, such as Velveeta
2 cups freshly grated Monterey Jack cheese
2 cups freshly grated pepper jack cheese
One 10-ounce can diced tomatoes and chiles, undrained
1 cup tortilla chips, crushed
Chili powder, for sprinkling
1/4 cup chopped fresh cilantro

Steps:

  • Bring a pot of water to a boil. Cook the macaroni in the boiling water until just undercooked. Drain and set aside.
  • Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn and season with salt and pepper. Cook, stirring, until the onion turns golden brown and the corn begins to blister, 4 to 5 minutes. Stir in the green chiles to combine. Set aside.
  • To make the sauce, melt the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, followed by 2 teaspoons salt and 1 teaspoon pepper. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Add the half-and-half and adobo sauce. Add the processed cheese, 1 cup of the Monterey Jack and 1 cup of the pepper jack and continue to cook, stirring, until the cheese all melts. Add the cooked macaroni and stir to coat. Fold in the diced tomatoes and chiles.
  • Butter a 9-by-13-inch disposable foil pan. Layer with half of the macaroni mixture, then half the corn mixture. Repeat the layers, ending with the corn mixture. Sprinkle the remaining 1 cup Monterey Jack and 1 cup pepper jack over the top. Sprinkle the crushed tortilla chips all over the cheese, then sprinkle with chili powder.
  • To bake immediately, preheat the oven to 375 degrees F. Bake until bubbly and hot, 20 to 25 minutes. Sprinkle over the chopped cilantro and serve.
  • To freeze the casserole for later, let cool completely, then cover with aluminum foil, fold over the edges to seal and freeze.
  • If cooking from frozen, preheat the oven to 375 degrees F.
  • Cook, covered, for 50 minutes, then uncover and bake until light brown and bubbly, about another 20 minutes. Sprinkle over the chopped cilantro and serve.

FANCY MAC AND CHEESE



Fancy Mac and Cheese image

This is one of those recipes that can definitely be described as ridiculous, where ridiculous means so decadent, delicious, and divine that it almost renders the person eating it speechless. A little goes a long way with this one. Invite lots of guests... preferably guests you really, really like!

Provided by Ree Drummond : Food Network

Time 1h55m

Yield 12 servings

Number Of Ingredients 16

1 pound white button or cremini mushrooms, quartered
Olive oil, for drizzling
Kosher salt and ground black pepper
8 slices thick-cut bacon
2 yellow onions, peeled, halved and thinly sliced
5 tablespoons butter, plus more for buttering the pan
1 1/2 pounds macaroni
1/4 cup all-purpose flour
2 cups whole milk
1/3 cup half-and-half
2 eggs, beaten
3/4 cup grated fontina
3/4 cup grated gruyere
3/4 cup grated Parmesan
4 ounces crumbled goat cheese (chevre)
4 ounces crumbled gorgonzola or other blue cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.
  • Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.
  • In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.
  • Cook the macaroni until just undercooked. Set aside.
  • To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
  • Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.
  • This is the stuff that dreams - and love handles - are made of.

PIONEER WOMAN MACARONI & CHEESE



Pioneer Woman Macaroni & Cheese image

Made this just a few days ago and it is super Yummy! I don't think I'll make Mac and Cheese any other way. I really loved the hint of garlic. Although I'll probably cut back on the salt next time, my own fault. Otherwise make a batch and just dig in!

Provided by ChrissyVas

Categories     Cheese

Time 38m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups macaroni (uncooked)
1/4 cup butter (1/2 stick, 4 tablespoons)
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 teaspoons dry mustard (more if desired)
1 egg (beaten)
1 lb cheese (grated)
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoning salt (more to taste)
1 teaspoon ground black pepper
cayenne pepper (optional, to taste)
paprika (optional, to taste.)
thyme (optional, to taste.)

Steps:

  • Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
  • In a small bowl, beat egg.
  • n 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. (Also becareful not to over salt.).
  • Pour in drained, cooked macaroni and stir to combine.
  • Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
  • Either way YUM YUM YUM! (Try not to eat the whole pot!).

PIONEER WOMAN'S FANCY MAC AND CHEESE



Pioneer Woman's Fancy Mac and Cheese image

Recipe is from Ree Drummond -- sounds so decadent and delicious. Everyone deserves a splurge now and then!

Provided by DailyInspiration

Categories     Vegetable

Time 31m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb white button mushrooms, quartered (or cremini mushrooms)
olive oil, for drizzling
kosher salt
fresh ground black pepper
8 slices bacon, thick-cut
2 yellow onions, peeled, halved and thinly sliced
5 tablespoons butter (plus more for buttering the pan)
1 1/2 lbs macaroni noodles
1/4 cup all-purpose flour
2 cups whole milk
1/3 cup half-and-half
2 eggs, beaten
3/4 cup Fontina cheese, grated
3/4 cup gruyere cheese, grated
3/4 cup parmesan cheese, grated
4 ounces goat cheese, crumbled
4 ounces gorgonzola, crumbled

Steps:

  • Heat oven to 425 degrees F.
  • Drizzle the mushrooms with the olive oil and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Turn down the oven to 350 degrees.
  • Fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside.
  • In a large skillet over medium-low heat, saute the onions in 1 tablespoons butter, stirring occasionally, until golden brown, about 15 minutes. Set aside.
  • Cook the macaroni until just undercooked. Set aside.
  • To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pout in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3-5 minutes. Next, add the half and half, 1 teaspoons salt and 1/2 teaspoons pepper. Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, parmesan, and goat cheese. Stir until the cheese melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.
  • Butter a 9 x 13 inch baking pan. Layer on half the onions, half the macaroni, half the musrooms, half the gorgonzola and half of the bacon. Repeat layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.

Nutrition Facts : Calories 497.9, Fat 22.7, SaturatedFat 12.9, Cholesterol 89.2, Sodium 477.9, Carbohydrate 50.7, Fiber 2.6, Sugar 5.6, Protein 22.5

THE PIONEER WOMAN'S TOP-RATED MAC AND CHEESE RECIPE - (4.4/5)



The Pioneer Woman's Top-Rated Mac and Cheese Recipe - (4.4/5) image

Provided by cwyorkiex3

Number Of Ingredients 18

TOPPINGS:
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
1 pound sharp cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
cayenne pepper, optional, to taste
paprika, optional, to taste
thyme, optional, to taste
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola

Steps:

  • Preheat the oven to 350°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. Be careful not to under-salt. 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. TOPPINGS: Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for macaroni cheese.

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From jamieoliverrecipes.eu.org


THE PIONEER WOMAN’S NO-BAKE MAC AND FOUR CHEESE RECIPE
2017-11-27 Directions: Boil a pot of water and cook the macaroni noodles as the package instructs for “al dente” noodles. In a dutch oven or large pot, add cream, butter, and garlic and heat on low. Once the cream is hot, add the four cheeses and stir. Drain the macaroni noodles and add them to the pot with the cheese, setting aside some macaroni ...
From news.onecountry.com


PIONEER WOMAN FANCY MAC AND CHEESE
2021-12-01 Sharp cheddar and parmesan cheese combine for this extra creamy mac 'n' cheese recipe. Visit hgtv.com to find party recipe ideas and main course dinner ideas. Just 20 minutes to prep and 30 to bake. The debate has the internet divided, so the 3rd hour of today anchors weigh in.
From historyofpioneerwoman.blogspot.com


PIONEER WOMAN FANCY MAC AND CHEESE
2021-11-28 Turn mac and cheese into a fancy pants dish by infusing it with the luxurious flavor of truffles. Nov 14, 2021 · ree drummond's mac and cheese recipe 'makes grown men cry' drummond wrote about her "fancy mac and cheese" recipe in a 2013 blog post on … Off the heat, add the gruyere, cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg ...
From monkeymuffinspioneerwoman.blogspot.com


PIONEER WOMAN FANCY MAC & CHEESE - BIGOVEN.COM
Pioneer Woman Fancy Mac & Cheese recipe: Try this Pioneer Woman Fancy Mac & Cheese recipe, or contribute your own. Add your review, photo or comments for Pioneer Woman Fancy Mac & Cheese. American-South Main Dish Pasta
From bigoven.com


FANCY MACARONI AND CHEESE PIONEER WOMAN / 43+ EBOOK …
Serve it alongside a juicy. Elevate a comfort food favorite (mac and cheese, in this case) by adding a special ingredient. ½ cups grated parmigiano reggiano cheese; Pioneer woman fancy macaroni and cheese (20 oz box) 3.2 out of 5 stars 38 ratings. Mar 30, 2010 · ½ cups grated gruyere cheese; Jan 23, 2022 · by the pioneer woman on jan 23 ...
From tpwrecipes.eu.org


BEST THE PIONEER WOMAN'S LOBSTER MAC AND CHEESE RECIPES
2015-10-16 Step 1. Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside. Step 2. Preheat the oven to 350ºF. Butter a 9-by-13-inch pan generously. Step 3. Melt 2 tablespoons butter in a large skillet over medium-high heat.
From foodnetwork.ca


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