Hamdi Saidani This Pioneer Woman Tex-Mex Mac and Cheese is a creamy and smoky recipe, which is made with roasted poblano chiles and pepper jack cheese. It’s the perfect one-pot weeknight dinner, ready in about 40 minutes.
Pioneer Woman Tex-Mex Mac and Cheese Ingredients
- 1 lb. penne pasta
- 1 large red onion, cut into 8 wedges
- 1 Tbsp. olive oil
- 1 large poblano chile pepper, halved lengthwise and seeded
- 2 cups whole milk
- 1 Tbsp. salted butter
- 2 cups shredded pepper jack cheese (about 8 ounces)
- 8 oz. processed cheese (Velveeta), cut into cubes
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 cup frozen fire-roasted corn, thawed
- Kosher salt and freshly ground black pepper, to taste
How To Make Pioneer Woman Tex-Mex Mac and Cheese
- Cook Pasta and Broil Vegetables: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Meanwhile, preheat your oven’s broiler. On a baking sheet, toss the onion wedges with the olive oil and place the poblano pepper, cut-side down. Broil for about 6 minutes, until the onion is tender and the skin on the poblano is blistered and charred.
- Prep the Roasted Veggies: Let the broiled vegetables cool slightly. Pull off and discard the poblano skin, then roughly chop the poblano and the onion.
- Make the Cheese Sauce: In a large saucepan over medium heat, heat the milk and butter until hot but not boiling. Reduce the heat to low, then add the pepper jack cheese and the cubed Velveeta.
- Season and Finish the Sauce: When the cheeses start to melt, stir in the chili powder, cumin, ½ teaspoon of salt, and a pinch of pepper. Keep stirring until the sauce is completely smooth and creamy.
- Combine and Serve: Stir the cooked pasta into the cheese sauce. Add the thawed corn and the charred red onion and poblano and stir until everything is combined and heated through. Let it sit over the heat for another 2 minutes to help the sauce thicken. Serve immediately.
Recipe Tips
- How to get the best smoky flavor? The most important step is to broil the poblano pepper until its skin is blackened and blistered. This gives the whole dish a wonderful, authentic smoky flavor that you can’t get from just adding it raw.
- How to get the creamiest sauce? The Velveeta is the secret to an ultra-smooth, creamy sauce that will never break or get grainy. For the best flavor, it’s also important to shred your own pepper jack cheese from a block.
- Can I make this ahead of time? This dish is at its absolute best when served fresh and hot from the stove. If you have leftovers, you may need to add a splash of milk when reheating on the stove to loosen the sauce.
- How do I easily peel the poblano? A classic trick is to place the hot, charred poblano pepper into a small bowl and cover it tightly with plastic wrap for about 5-10 minutes. The trapped steam will loosen the skin, making it incredibly easy to peel right off.
What To Serve With Tex-Mex Mac and Cheese
This is a hearty, all-in-one comfort food meal. It is perfectly served with a simple side dish to cut through the richness, like:
- A crisp green salad with a lime vinaigrette
- A side of black beans
- A dollop of sour cream, guacamole, or your favorite salsa on top
- Warm cornbread
How To Store Tex-Mex Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken considerably as it cools.
- Reheat: Reheat gently in a saucepan on the stove over low heat, adding a generous splash of milk and stirring frequently until it is hot and creamy again.
Tex-Mex Mac and Cheese Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 680 kcal
- Carbohydrates: 75g
- Protein: 32g
- Fat: 32g
- Saturated Fat: 18g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Are poblano peppers very spicy?
No. Poblano peppers are a very mild chili pepper, with a rich, earthy flavor that is more savory and smoky than spicy. Most of the minimal heat is in the seeds, which are removed.
Can I bake this mac and cheese?
Yes. To turn this into a baked casserole, pour the finished mac and cheese into a greased baking dish. Top with extra shredded cheese and some crushed tortilla chips, then bake at 375°F for 15-20 minutes, until bubbly and golden on top.
Do I have to use Velveeta?
For this specific style of ultra-creamy, smooth mac and cheese, yes. The Velveeta contains emulsifiers that prevent the cheese sauce from becoming greasy or grainy. It’s the secret to its signature texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Taco Mac and Cheese Recipe
- Pioneer Woman Mac and Cheese Stuffed Peppers Recipe
- Pioneer Woman Hamburger Mac and Cheese Recipe
Pioneer Woman Tex-Mex Mac and Cheese Recipe
Description
A quick and easy one-pot stovetop mac and cheese packed with Southwestern flavor from smoky roasted poblanos, sweet corn, and a creamy pepper jack cheese sauce.
Ingredients
Instructions
- Cook the pasta until al dente; drain.
- Meanwhile, broil the onion wedges and the poblano pepper until the poblano skin is blistered and charred. Let cool, then peel and chop the vegetables.
- In a large saucepan, heat the milk and butter. On low heat, stir in the pepper jack and Velveeta until a smooth sauce forms.
- Stir in the chili powder and cumin.
- Add the cooked pasta, the charred onion and poblano, and the corn to the cheese sauce.
- Stir over the heat for 2 minutes to thicken the sauce and serve immediately.
Notes
- u003cliu003eThe most important tip for this recipe is to roast the poblano pepper under the broiler until it’s charred; this adds a deep, smoky flavor that makes the dish.u003c/liu003eu003cliu003eFor the creamiest, smoothest sauce, always shred your own cheese from a block instead of using the pre-shredded kind.u003c/liu003eu003cliu003eDon’t overcook your pasta; it should be cooked to al dente as it will continue to soften slightly in the hot sauce.u003c/liu003eu003cliu003eThis dish is a perfect, hearty meal for a busy weeknight as it all comes together in about 30 minutes.u003c/liu003e
