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Pioneer Woman Fiesta Mac and Cheese

Pioneer Woman Fiesta Mac and Cheese - recipe card
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A creamy, boldly seasoned mac and cheese with a festive fiesta twist, featuring sharp cheddar, roasted red peppers, and a touch of spice. This stovetop version delivers a rich, velvety sauce that clings to every elbow, finished with a golden, crumbly topping.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 8 oz sharp cheddar cheese, shredded (about 2 cups)
  • 1/2 cup roasted red peppers, drained and finely chopped
  • 1/4 cup pickled jalapeños, finely chopped (about 2 tbsp, adjust to taste)
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted (for topping)
  • 2 tbsp fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Bring a large pot of salted water (about 1 tbsp kosher salt per 4 cups water) to a rolling boil over high heat. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Stir occasionally to prevent sticking. Drain the pasta in a colander and set aside. Do not rinse.
  2. While the pasta cooks, prepare the cheese sauce. In a heavy-bottomed saucepan or Dutch oven, melt 2 tbsp unsalted butter over medium heat. When the butter foams and stops sizzling, add the flour. Whisk constantly for 1-2 minutes until the mixture turns a light golden color and smells nutty. This roux will thicken the sauce.
  3. Gradually pour in the warmed milk, whisking continuously to prevent lumps. Continue whisking until the mixture is smooth and comes to a gentle simmer. Let it cook for about 3-4 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.
  4. Remove the saucepan from heat. Add the shredded cheddar cheese in handfuls, whisking after each addition until fully melted and smooth. The residual heat will melt the cheese; if the sauce seems too thick, whisk in an extra splash of milk.
  5. Stir in the chopped roasted red peppers, pickled jalapeños, chili powder, cumin, garlic powder, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning, adding more salt or spice as desired.
  6. Add the cooked macaroni to the cheese sauce and stir until every piece is coated. The mixture should be creamy but not overly saucy. If you prefer a looser consistency, add a little more warm milk.
  7. In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until the crumbs are evenly coated. This will create a crispy, golden topping.
  8. If you have a broiler, preheat it to high. Alternatively, you can toast the topping separately. Transfer the mac and cheese to a broiler-safe baking dish or individual ramekins. Sprinkle the buttered panko mixture evenly over the top.
  9. Place the dish under the broiler for 2-3 minutes, watching carefully, until the breadcrumbs are golden brown and crisp. Be cautious—broilers can burn quickly. If you prefer not to broil, you can toast the breadcrumbs in a dry skillet over medium heat until golden, then sprinkle them over the dish before serving.
  10. Let the dish rest for 5 minutes before serving. This allows the sauce to set slightly and the flavors to meld. Garnish with fresh cilantro if desired. Serve hot, scooping into bowls.
  11. For an oven method, preheat the oven to 375°F (190°C). After combining the mac and cheese, transfer to a baking dish, top with breadcrumbs, and bake for 15-20 minutes until bubbly and the top is golden brown. Then broil for 1-2 minutes for extra crunch.
  12. Stir gently before serving to redistribute the sauce, as the top layer may dry slightly. Enjoy with a side salad or grilled vegetables for a complete meal.

Notes

Storage: Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. Reheating: For best texture, reheat in a saucepan over medium-low heat with a splash of milk, stirring until creamy. Alternatively, microwave in 30-second bursts, stirring between intervals. To re-crisp the topping, place under the broiler for 1-2 minutes after reheating. Avoid using bacon or pork products in this recipe; the smoky paprika and cumin provide a rich flavor without them.

Nutrition

Keywords: fiesta mac and cheese, mac and cheese recipe, creamy mac and cheese, stovetop macaroni, cheddar pasta, weeknight dinner, comfort food, vegetarian main, fiesta pasta, roasted red pepper mac and cheese

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-fiesta-mac-and-cheese/