Ree Drummond’s Creamiest Mac & Cheese Recipe Truly Is The Best
“This has the best of both worlds: saucy and silky inside, melty bubbling cheese on the outside,” Ree says
I consider myself to be a mac & cheese aficionado and Ree Drummond’s Creamiest Mac & Cheese recipe is a keeper! Straight from The Pioneer Woman’s newest cookbook, this comforting dish really delivers on taste. Ree uses four kinds of cheese for this: Cheddar, Parmesan, Mozzarella and American. It’s kinda genius since they all melt so differently. American cheese delivers the creamy factor while mozzarella and cheddar give us the cheese pull moment. And adding Parm to the mix rounds out the flavor and brings everything together. While you’re at the deli counter picking up American cheese, maybe grab a little extra, as I love it for grilled cheese sandwiches.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 cups whole milk
- 3 Tbs. salted butter, at room temp., plus more for baking dish
- 2 egg yolks
- 11/2 lbs. sharp cheddar, grated (6 cups)
- 6 oz. low-moisture mozzarella, grated
- 1/2 cup grated Parmesan
- 8 slices American cheese (such as Kraft Singles Deluxe), cut into quarters
- 1/2 tsp. paprika
- 1 tsp. kosher salt + more as needed
- 1 tsp. ground black pepper + more as needed
- 1 lb. elbow macaroni, cooked al dente, drained (reserve 1 cup pasta water)
- 6 oz. low moisture mozzarella, cut into very small dice
Instructions
PrintHeat broiler with rack in bottom half of oven. In medium pot, heat milk until just under a gentle boil. Remove from heat; stir in butter to melt. Whisk egg yolks in small bowl, then temper them by slowly drizzling in about 3 large spoons of hot milk mixture, whisking constantly. Pour tempered eggs into saucepan, whisking constantly.
In blender or food processor, combine 3 cups cheddar, grated mozzarella, Parmesan and American cheese slices. Sprinkle in paprika, salt and pepper. Pour hot milk mixture into blender. Blend it on high for 30 sec., until cheese is melted and sauce is totally smooth. It should be pretty thin and pourable but will still have a nice silkiness.
Pour macaroni into large bowl and pour sauce on top. Stir to mix. Pasta should be very saucy; splash in pasta water as needed. Taste a spoonful and add more salt and pepper to taste. Butter 9 × 13-inch baking dish; add half of saucy macaroni, then half of remaining cheddar and half of diced mozzarella. Pour in rest of macaroni and top with rest of cheddar and diced mozzarella. Broil until cheese is bubbling and starting to turn brown, about 10–12 min., watching to make sure it doesn’t burn. Serve immediately while it’s hot and saucy!
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