Baked Pioneer Macaroni and Cheese Casserole Recipe
This Pioneer Macaroni and Cheese recipe uses cream instead of milk, butter slices instead of a roux, and creates the richest casserole texture. No flour, no milk, no complicated sauce. Just seven simple ingredients and a foolproof method that delivers the creamiest, cheesiest casserole every time.
Servings: 15 Servings
Calories: 370kcal
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Kitchen Essentials
Ingredients
- 16 Ounces Elbow Macaroni
- 16 Ounces Cheese shredded
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
- 1 Pint Heavy Whipping Cream
- 4 Tablespoons Butter thinly sliced
Instructions
- Cook the macaroni just to aldente. You want it firm with a slight bite because it will keep cooking in the oven. Overcooked pasta turns to mush once the cream gets involved. Drain it well and shake out the excess water.16 Ounces Elbow Macaroni
- Prep your baking dish. Spray a 9x13 pan with cooking oil.
- Add the drained pasta to the pan. Spread it evenly across the bottom.
- Season the pasta directly. Sprinkle salt, pepper, and paprika over the top. The paprika isn't just for color. It adds a subtle warmth that cuts through the richness of the cream.1 Teaspoon Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Paprika
- Cover the pasta with shredded cheese. Use sharp cheddar, medium cheddar, or a colby-jack mix. Pre-shredded works but freshly grated melts smoother and tastes better. Spread it in an even layer so every corner gets cheesy.16 Ounces Cheese
- Pour the entire pint of whipping cream over everything. Do not stir. Let it pool and settle into the pasta naturally. The cream will work its way through as it bakes and create pockets of silky sauce.1 Pint Heavy Whipping Cream
- Dot the top with thin slices of butter. Four tablespoons total, sliced thin and scattered across the surface. These will melt into golden pools and give you those crispy, browned edges everyone fights over.4 Tablespoons Butter
- Bake uncovered at 350 degrees Fahrenheit for 40 minutes. No foil. You want the top exposed so it can brown and bubble. You'll know it's done when the edges are golden, the cream has thickened, and the center jiggles just slightly when you shake the pan.
Your Own Private Notes
Nutrition
Calories: 370kcal | Carbohydrates: 24g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 387mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 0.5mg