pioneer woman mac and cheese with heavy cream

When reheating, you may need to add a little cream or some milk to help reconstitute the cheese. You could even freeze them in smaller portions for easy lunches or snacks.

Gallon freezer bags also work great, especially if you have a vacuum sealer. This will help get it out when you’re ready to reheat down the road. If you’re planning to freeze it in a plastic container, coat the inside with butter first. In the rare instance that you have a lot of mac and cheese leftover or maybe you want to make it ahead of time, it freezes exceptionally well. It’s perfect for any occasion, anytime of the year. The versatility of mac and cheese is what makes it such a fan favorite among children and adults. Dress it up with some ground hamburger, smoked sausage, shredded chicken, or even broccoli or peas. If you’re looking for a main dish, you’ve once again picked a stellar option. It would also pair very well with The Pioneer Woman Salisbury Steak recipe. You just can’t have one without the other. They go together like croutons on a salad or hard pretzels in pub cheese.

Mac and cheese is an absolute must-have side dish for sweet and spicy barbecue. Absolutely no one is turning down a bowl of cheesy pasta. Who is going to stop you from living your best life? Not me, that’s for sure. Having white chicken chili tonight? Why not serve it with a side of mac and cheese? This is one of those dishes that goes great with just about everything. 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.How to Serve Pioneer Woman Mac and Cheese 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. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.

Pour the egg mixture into the sauce, whisking constantly.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.

Pioneer woman mac and cheese with heavy cream