Pioneer Woman Taco Mac and Cheese Recipe

This Pioneer Woman Taco Mac and Cheese is a cheesy and hearty recipe, which is made with taco-seasoned ground beef and a rich, creamy cheese sauce. It’s the ultimate comfort food mash-up, perfect for a weeknight family dinner.

Pioneer Woman Taco Mac and Cheese Ingredients

For the Taco Meat:

• 1 tbsp Olive Oil
• 1 lb. lean ground beef
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1.5 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp salt
• 1 tsp onion powder & 1 tsp garlic powder

For the Mac and Cheese:

• 1 lb. elbow macaroni
• 1/2 cup (1 stick) salted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 (10-oz) can diced tomatoes with green chiles (like Ro*Tel), undrained
• 8 oz. Velveeta cheese, cubed
• 3 cups shredded sharp cheddar cheese, divided
• Salt and freshly ground black pepper to taste

How To Make Pioneer Woman Taco Mac and Cheese

1. Prep Oven and Cook Pasta: Preheat your oven to 375°F. Cook the elbow macaroni in a large pot of salted water for 2-3 minutes less than the package directions for al dente. The pasta should be very firm. Drain and set aside.
2. Cook the Taco Meat: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion and cook, breaking the meat up with a spoon, until the beef is browned and the onion is soft. Drain off any excess grease. Stir in the garlic, chili powder, cumin, paprika, salt, and onion/garlic powders and cook for one more minute until fragrant.
3. Make the Cheese Sauce: In a large pot over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes, stirring constantly, to create a roux. Slowly pour in the milk while whisking continuously to prevent lumps. Cook, stirring, until the sauce has thickened.
4. Finish the Sauce and Combine: Reduce the heat to low. Stir in the cubed Velveeta and 2 cups of the shredded cheddar cheese until the sauce is completely melted and smooth. Stir in the can of diced tomatoes and green chiles.
5. Assemble the Casserole: Add the cooked taco meat and the undercooked pasta to the cheese sauce and stir until everything is well combined. Pour the mixture into a greased 9×13-inch baking dish.
6. Bake Until Bubbly: Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake for 20 to 25 minutes, until the casserole is hot, bubbly, and golden on top. Let it rest for a few minutes before serving.

Recipe Tips

• How to get the creamiest sauce? The combination of a classic butter-and-flour roux and the addition of Velveeta is the secret to a super creamy, stable sauce that will never be grainy.
• Why undercook the pasta? This is a crucial step for any baked mac and cheese. The pasta will continue to cook in the oven as it absorbs the creamy cheese sauce. If you cook it all the way through first, it will become soft and mushy after baking.
• Can I make this ahead of time? Yes! This is a perfect make-ahead dish. You can fully assemble the casserole, let it cool completely, cover it, and store it in the refrigerator for up to 2 days. You may need to add 15-20 minutes to the baking time when cooking it from cold.
• How can I get a crunchier topping? For an extra crunchy top, you can toss ½ cup of panko breadcrumbs or crushed tortilla chips with 2 tablespoons of melted butter and sprinkle that over the cheese before baking.

What To Serve With Taco Mac and Cheese

This is a hearty, all-in-one comfort food meal. It is perfectly served with classic taco night toppings and simple sides:

• A dollop of sour cream or a sprinkle of fresh cilantro
• A simple green salad with a lime vinaigrette
• Warm cornbread
• A side of black beans

How To Store Taco Mac and Cheese

• Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Reheat: The best way to reheat is in a 350°F oven, covered with foil, with a splash of milk stirred in to restore its creaminess.

Taco Mac and Cheese Nutrition Facts

• Serving: 1 serving
• Calories: 720 kcal
• Carbohydrates: 65g
• Protein: 42g
• Fat: 38g
• Saturated Fat: 22g
• Sodium: 1650mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Mac and Cheese Stuffed Peppers Recipe
• Pioneer Woman Hamburger Mac and Cheese Recipe
• Pioneer Woman Mac and Cheese with French Fried Onions Recipe