The Pioneer Woman’s No-Bake Mac and Four Cheese Recipe


For as long as I can remember, macaroni and cheese has been one of my favorite foods. Of course, when I was a kid (and in college), I was all about the Easy Mac– but now that I’m an adult, I try to mix it up every now and then with a new recipe that still has all of the qualities I love about mac and cheese, but gives it a new twist. And who better to go to for a perfect macaroni recipe than Ree Drummond?

The Pioneer Woman’s No-Bake Mac and Four Cheese Recipe:


  • 1 lb. macaroni
  • Salt
  • 1 cup heavy cream
  • 2 tbsp. butter
  • 1 clove garlic
  • 1/2 cup grated fontina
  • 1/2 cup goat cheese, crumbled
  • 1/2 cup Parmesan, grated
  • 1/2 cup Romano, grated
  • Black pepper
  • Minced parsley


Boil a pot of water and cook the macaroni noodles as the package instructs for “al dente” noodles. In a dutch oven or large pot, add cream, butter, and garlic and heat on low. Once the cream is hot, add the four cheeses and stir. Drain the macaroni noodles and add them to the pot with the cheese, setting aside some macaroni water to add the pot as needed. Add salt and pepper to taste, then sprinkle fresh parsley on top, serving immediately!

Colleen Matthews
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.

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