Whole milk has a little more than three percent fat giving it that rich moist consistency you just can’t get with low-fat milk. Using whole milk gives this Pioneer Woman mac and cheese a creamy, velvety texture that is out of this world. If you don’t miss that slightly salty golden-brown cheesy topping that hides the surprise of gooey cheesy smiles underneath, then, by all means, make it on the stovetop. Making stovetop mac and cheese just means you don’t put it in the oven and that is purely a personal choice. **Just a side note but this ultimate cheese sauce can also be served over broccoli or cauliflower to help get some extra veggies in the kiddos. This is a savory, creamy mac and cheese that can be served as the main dish! This is a hearty recipe that serves 6-8 people conservatively, so its not a little box of mac and cheese. Salting your pasta water generously will also give it additional flavor before you even add the cheese sauce. It should still be a little firm in the middle. Sometimes I’ll just scoop myself a bowl when I’m pouring the mac and cheese into the baking dish, then I get to enjoy it both ways! ( Really, I’m just taste-testing to make sure it’s gonna come out creamy and delicious).īe sure to cook your elbow macaroni al dente so it doesn’t get mushy in the cheese sauce. It is so scrumptious! I actually love this creamy mac and cheese both ways.

Or you can spread it in a prepared baking dish and cover it with more cheese that will turn a bubbling golden brown in the oven.

Yep, that’s right! What I mean is you can serve as soon as you mix the pasta and cheese sauce for a delectably creamy and super rich mac and cheese delight. Making this Pioneer Woman mac and cheese recipe means you have serving options.

Pioneer woman mac and cheese with roux