The Pioneer Woman’s Primavera Mac and Cheese is a vibrant, veggie-loaded twist on the classic comfort food. Ree Drummond designed this recipe to bridge the gap between indulgent cheese pasta and fresh garden produce. It features a kaleidoscope of crisp-tender vegetables—peppers, zucchini, squash, and carrots—folded into a silky, white cheese sauce. Unlike the heavy cheddar versions, this recipe typically uses Fontina and Parmesan for a lighter, nuttier flavor profile that doesn’t overpower the fresh vegetables.
Try More Dinners Recipes:
- Pioneer Woman Sloppy Joe Mac and Cheese Recipe
- Pioneer Woman Pull Apart Cheese Bread
- Pioneer Woman Tomato Soup and Grilled Cheese Recipe
💛 Why You Will Love This Primavera Mac and Cheese Recipe:
- Veggie Packed: It’s an incredible way to sneak a rainbow of vitamins into a meal that kids (and adults) will actually eat.
- Lighter Sauce: The use of Fontina cheese creates a smooth, melting sauce that feels less heavy than traditional orange cheddar mac.
- Texture Heaven: The crunch of the sautéed vegetables contrasts perfectly with the soft pasta and creamy sauce.
- Fridge Clear-Out: It is the ultimate “kitchen sink” meal—you can use whatever produce you have on hand.
🧅 Pioneer Woman Primavera Mac and Cheese Ingredients
- 12 oz (350g) Pasta: Cavatappi, Penne, or Fusilli.
- 2 tbsp Butter + 2 tbsp Olive Oil: For sautéing vegetables.
- ½ Red Onion: Finely diced.
- 2 Carrots: Peeled and diced small.
- 1 Red Bell Pepper: Seeded and diced.
- 1 Zucchini: Diced (leave skin on for color).
- 1 Yellow Squash: Diced.
- 1 cup Broccoli Florets: Cut very small.
- ½ cup Frozen Peas: (Optional).
- 4 tbsp Butter: For the sauce.
- 4 tbsp All-Purpose Flour: To thicken.
- 2 ½ cups Whole Milk: Or Half-and-Half for extra richness.
- 2 cups Fontina Cheese: Grated (or Mozzarella/Gouda).
- ½ cup Parmesan Cheese: Grated.
- Salt & Black Pepper: To taste.
- Fresh Basil or Parsley: Chopped, to garnish.
🥘 How To Make Pioneer Woman Primavera Mac and Cheese
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente (firm to the bite). Drain and set aside.
- Sauté Veggies: While the water boils, heat 2 tbsp butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion and carrots first (they take longer). Cook for 3 minutes.
- Add Soft Veg: Add the bell pepper, broccoli, zucchini, and squash. Cook for another 3–4 minutes until the veggies are tender-crisp. (Do not let them turn to mush). Remove the veggies from the pot and set aside on a plate.
- Make Roux: In the same pot (wipe it out if needed), melt the remaining 4 tbsp butter over medium heat. Sprinkle in the flour. Whisk constantly for 1 minute to cook the flour.
- Make Sauce: Slowly pour in the milk, whisking constantly to remove lumps. Cook for 3–5 minutes until the sauce thickens and coats the back of a spoon.
- Melt Cheese: Turn the heat down to low. Stir in the Fontina and Parmesan cheese. Stir until completely melted and smooth. Taste and season generously with salt and black pepper.
- Combine: Dump the cooked pasta and the sautéed veggies (and peas if using) into the cheese sauce.
- Toss: Gently fold everything together until the pasta and vegetables are evenly coated in the creamy sauce.
- Serve: Dish it up immediately while hot and gooey. Garnish with fresh herbs.
💡 Recipe Tips
- Uniform Chopping: Try to dice all your vegetables to roughly the same size as your pasta shape. This ensures every bite has a perfect ratio of pasta to veg.
- Cheese Grating: Buy a block of Fontina and grate it yourself. Pre-grated bagged cheese has anti-caking agents that prevent it from melting into a smooth sauce.
- Broccoli Size: Keep the broccoli florets tiny. Large chunks of broccoli can disrupt the creamy texture.
- Add Protein: This is great on its own, but you can easily stir in cooked shredded chicken or diced ham for a heartier meal.
🍗 What To Serve With Primavera Mac and Cheese?
The Pioneer Woman’s Primavera Mac and Cheese is substantial enough to be a main course, but it pairs wonderfully with lighter proteins like Lemon Herb Grilled Chicken or Pan-Seared Salmon to complement the fresh vegetables. For a comforting ranch-style dinner, serve it with a basket of Ree’s famous Garlic Cheese Bread to mop up the creamy sauce, or a crisp Green Salad with a sharp vinaigrette to cut through the richness of the cheese.
🎚 How To Store Leftovers Primavera Mac and Cheese?
- Fridge: Store leftovers primavera mac and cheese in an airtight container for 3 days.
- Freezer: Not recommended. Zucchini and squash tend to release a lot of water when frozen and thawed, making the sauce watery.
🥵 How To Reheat Primavera Mac and Cheese?
- Stovetop: Place in a saucepan with a splash of milk. Heat gently over low heat, stirring frequently, until creamy again.
- Microwave: Heat for 1–2 minutes, stirring halfway through.
FAQs
Yes, transfer to a baking dish, top with breadcrumbs and extra Parmesan, and bake at 375°F for 15–20 minutes until bubbly.
Monterey Jack, mild Gouda, or Mozzarella are good substitutes that melt well.
Yes, but use a gluten-free flour blend for the roux as well to thicken the sauce.
More Recipes:
- Pioneer Woman Spicy Mac and Cheese Recipe
- Pioneer Woman Taco Mac and Cheese Recipe
- Pioneer Woman Tex-Mex Mac and Cheese Recipe
📊 Primavera Mac and Cheese Nutrition Facts
- Calories: ~480 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 550mg
- Total Carbohydrate: 55g
- Protein: 18g
Pioneer Woman Primavera Mac and Cheese Recipe
Course: Main, Side, Lunch, DinnerCuisine: American, ItalianDifficulty: Easy6
servings20
minutes20
minutes480
kcalThe Pioneer Woman’s Primavera Mac and Cheese is a creamy stovetop pasta loaded with sautéed summer vegetables and coated in a rich Fontina and Parmesan sauce.
Ingredients
12 oz (350g) Pasta: Cavatappi, Penne, or Fusilli.
2 tbsp Butter + 2 tbsp Olive Oil: For sautéing vegetables.
½ Red Onion: Finely diced.
2 Carrots: Peeled and diced small.
1 Red Bell Pepper: Seeded and diced.
1 Zucchini: Diced (leave skin on for color).
1 Yellow Squash: Diced.
1 cup Broccoli Florets: Cut very small.
½ cup Frozen Peas: (Optional).
4 tbsp Butter: For the sauce.
4 tbsp All-Purpose Flour: To thicken.
2 ½ cups Whole Milk: Or Half-and-Half for extra richness.
2 cups Fontina Cheese: Grated (or Mozzarella/Gouda).
½ cup Parmesan Cheese: Grated.
Salt & Black Pepper: To taste.
Fresh Basil or Parsley: Chopped, to garnish.
Directions
- Boil Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente (firm to the bite). Drain and set aside.
- Sauté Veggies: While the water boils, heat 2 tbsp butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion and carrots first (they take longer). Cook for 3 minutes.
- Add Soft Veg: Add the bell pepper, broccoli, zucchini, and squash. Cook for another 3–4 minutes until the veggies are tender-crisp. (Do not let them turn to mush). Remove the veggies from the pot and set aside on a plate.
- Make Roux: In the same pot (wipe it out if needed), melt the remaining 4 tbsp butter over medium heat. Sprinkle in the flour. Whisk constantly for 1 minute to cook the flour.
- Make Sauce: Slowly pour in the milk, whisking constantly to remove lumps. Cook for 3–5 minutes until the sauce thickens and coats the back of a spoon.
- Melt Cheese: Turn the heat down to low. Stir in the Fontina and Parmesan cheese. Stir until completely melted and smooth. Taste and season generously with salt and black pepper.
- Combine: Dump the cooked pasta and the sautéed veggies (and peas if using) into the cheese sauce.
- Toss: Gently fold everything together until the pasta and vegetables are evenly coated in the creamy sauce.
- Serve: Dish it up immediately while hot and gooey. Garnish with fresh herbs.
Notes
- Uniform Chopping: Try to dice all your vegetables to roughly the same size as your pasta shape. This ensures every bite has a perfect ratio of pasta to veg.
Cheese Grating: Buy a block of Fontina and grate it yourself. Pre-grated bagged cheese has anti-caking agents that prevent it from melting into a smooth sauce.
Broccoli Size: Keep the broccoli florets tiny. Large chunks of broccoli can disrupt the creamy texture.
Add Protein: This is great on its own, but you can easily stir in cooked shredded chicken or diced ham for a heartier meal.
