Pioneer Woman Jalapeno Bacon Cheeseburger Mac Recipe

Pioneer Woman Jalapeno Bacon Cheeseburger Mac Recipe is a hearty American skillet dinner that combines sharp cheddar cheese and crispy bacon. Fresh jalapenos and seasoned ground beef give this pasta a spicy kick that tastes like a backyard burger.

Approach E (the chef): Ree Drummond’s approach here is all about building layers of fat and heat in one pan. Most recipes have you boil the pasta separately, but this one lets the noodles soak up the beef broth and bacon grease directly. This one is better because the starch stays in the pan to help the cheese sauce cling to every spiral.

The first time I made this Jalapeno Bacon Cheeseburger Mac, I drained all the bacon fat before browning the beef. Now I always leave at least a tablespoon in the skillet to sear the meat. That’s the difference between a burger-style depth and just plain boiled beef. I’ve found that using the same pan for every step is what makes the flavor so concentrated.

Pioneer Woman Jalapeno Bacon Cheeseburger Mac Ingredients

For the Base:

• 1 pound (450g) ground beef
• 8 slices bacon, chopped
• 2 large jalapenos, seeded and diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced

For the Sauce and Pasta:

• 1 pound (450g) elbow macaroni or cavatappi
• 4 cups (950ml) beef broth
• 2 cups (225g) sharp cheddar cheese, shredded
• 1/2 cup (120ml) heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

How To Make Pioneer Woman Jalapeno Bacon Cheeseburger Mac

• 1. Crisp the bacon: Fry the chopped bacon pieces in a large, deep skillet over medium heat until they’re brown and crunchy. Use a slotted spoon to move the bits to a paper towel, but leave the rendered fat in the pan.
• 2. Brown the beef: Add the ground beef to the hot bacon fat and break it apart with a wooden spoon. Cook it until no pink remains, then stir in the onions and jalapenos to soften them in the meat juices.
• 3. Toast the spices: Stir in the minced garlic, paprika, salt, and pepper for about thirty seconds. Doing this now instead of later lets the heat release the oils in the spices so the smoky flavor goes right into the meat.
• 4. Simmer the pasta: Pour the dry noodles and the beef broth into the skillet, making sure the liquid covers the pasta. Bring it to a boil, then turn the heat down and cover the pan for about 10 minutes.

Don’t walk away while the pasta is simmering or the bottom might catch. Stir it once or twice to keep the noodles from sticking together while they drink up the broth.

• 5. Melt the cheese: Remove the lid and stir in the heavy cream and shredded cheddar until the sauce is thick and smooth. The leftover starch from the noodles will help the cream and cheese bind together into a heavy coating.
• 6. Finish and serve: Fold half of the crispy bacon back into the pan and sprinkle the rest over the top. Let it sit for 2 minutes off the heat so the sauce can set before you dish it out.

Recipe Tips

• Keep some jalapeno seeds for heat: Most of the spice lives in the white ribs and seeds of the pepper. If you like a serious burn, leave half the seeds in when you dice them, or remove them all for a mild pepper flavor.
• Grate your own cheddar: Pre-shredded cheese is coated in potato starch to keep it from clumping in the bag, which prevents it from melting smoothly in the skillet. Using a block of sharp cheddar gives you a much silkier sauce that won’t turn grainy.
• Use a heavy skillet: A cast iron or heavy stainless steel pan holds heat better than thin aluminum. This ensures the beef sears properly instead of just graying in its own moisture.
• Don’t overcook the noodles: You want the pasta to be slightly firm before you add the cream and cheese. Since it’ll continue to soften in the hot sauce while it sits, taking it off early prevents the dish from turning into mush.
• Deglaze with the broth: When you pour the beef broth in, use your spoon to scrape up the dark brown bits stuck to the bottom of the pan. Those bits are packed with concentrated flavor from the bacon and beef.

What To Serve With Pioneer Woman Jalapeno Bacon Cheeseburger Mac Recipe

A simple green salad with a vinegary dressing helps cut through the heavy cheese and fat. You could also serve some steamed broccoli or roasted green beans on the side to add some freshness to the plate.

Cold pickles or a scoop of coleslaw work well to balance the heat from the jalapenos. If you want to lean into the burger theme, a few slices of toasted garlic bread are great for scooping up the extra sauce.

How To Store Jalapeno Bacon Cheeseburger Mac?

• Fridge: Store any leftovers in a sealed container for up to four days. The pasta will continue to absorb the sauce as it sits, so it’ll be much thicker the next day.
• Reheat: The best way to revive the creamy texture is on the stovetop. Add a splash of milk or broth to the pan and stir over low heat until the cheese melts again.

“Avoid high heat in the microwave or the fats in the cheese might separate and become oily.“

• Freeze: This dish freezes well for up to 3 months if kept in a heavy freezer bag. Thaw it in the fridge overnight before reheating on the stove with a little extra liquid to loosen the sauce.

Pioneer Woman Jalapeno Bacon Cheeseburger Mac Recipe Nutrition Facts

Per serving (1 of 6):

• Calories: 640 kcal
• Protein: 38g
• Fat: 34g
• Carbohydrates: 46g
• Sugar: 4g
• Sodium: 1120mg

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Cheeseburger Chili Recipe
• Pioneer Woman Cheeseburger Wontons Recipe
• Pioneer Woman Cheeseburger Macaroni Recipe