Ingredients:

  • 1 pound (450g) elbow macaroni
  • Water, for boiling
  • 1 tablespoon (15ml) salt, for pasta water
  • ½ cup (115g) unsalted butter
  • ½ cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 teaspoon (5ml) salt, plus more to taste
  • ½ teaspoon (2.5ml) black pepper, freshly ground, plus more to taste
  • ½ teaspoon (2.5ml) dry mustard
  • 4 cups (400g) shredded cheddar cheese, divided (sharp or medium, your choice!), plus extra for topping
  • 1 cup (100g) shredded Monterey Jack cheese, plus extra for topping
  • Breadcrumbs (Panko or regular)
  • Paprika

Instructions:

  1. Boil macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in the saucepan over medium heat. Whisk in flour until smooth and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens (about 5-7 minutes). Stir in salt, pepper, and dry mustard.
  4. Remove from heat and stir in 3 cups cheddar and Monterey Jack cheese until melted and smooth.
  5. Add the cooked pasta to the cheese sauce and stir to coat evenly.
  6. Pour the macaroni and cheese into the prepared baking dish.
  7. Sprinkle with remaining cheddar and Monterey Jack cheese, and breadcrumbs (if using).
  8. Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until golden brown and bubbly. The pioneer woman macaroni and cheese recipe is best when baked until golden.
  9. Let cool for a few minutes before serving.