Ree Drummond makes delicious No-Bake Mac and Cheese with 4 different types of cheese.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2uJy3lQTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Mac and Four CheesesRecipe courtesy of Ree DrummondTotal: 20 minActive: 20 minYield: 8 servingsLevel: EasyIngredients1 pound macaroniSalt1 cup heavy cream 2 tablespoons butter1 clove garlic, peeled 1/2 cup grated fontina1/2 cup crumbled goat cheese (chevre) 1/2 cup grated Parmesan1/2 cup grated RomanoFreshly ground black pepper Minced fresh parsley, as neededDirectionsCook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook!Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano.Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately.Cook's Note If you are eating it later, turn the mixture into a large, buttered ovenproof dish. Sprinkle over some extra grated fontina and bake at 350 degrees F until bubbly and golden on top, 20 to 25 minutes. Sprinkle with parsley and serve.https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #MacandFourCheesesHow to Make Ree's No-Bake Mac and Four Cheeses | The Pioneer Woman | Food Networkhttps://youtu.be/CGmJbwvt3Hk
