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Pioneer Woman Nacho Cheese Casserole

Pioneer Woman Nacho Cheese Casserole - recipe card
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A hearty, Tex-Mex inspired casserole that layers seasoned ground beef, tender pasta, and a homemade creamy nacho cheese sauce, then bakes under a blanket of bubbly shredded cheddar. The pasta absorbs the rich cheese sauce, creating a comforting, one-dish meal with a golden, slightly crisp top.

Ingredients

Scale
  • 8 oz dried elbow macaroni or small shells
  • 1 tbsp vegetable oil
  • 1 lb ground beef (80/20 lean)
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 cup diced tomatoes with green chiles (canned, such as Rotel), undrained
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 2 cups shredded sharp cheddar cheese, divided (8 oz)
  • 1/4 cup pickled jalapeño slices, drained (optional, for heat)
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F / 190°C. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package directions until al dente, usually 7-8 minutes. Drain well in a colander and set aside — do not rinse, as the starch helps the sauce cling.
  2. While the pasta cooks, in a large Dutch oven or oven-safe skillet (12-inch), heat the vegetable oil over medium-high heat until it shimmers. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Do not stir too much initially to allow a good sear.
  3. Reduce heat to medium. Add the diced onion and cook, stirring frequently, for 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Season with kosher salt, black pepper, chili powder, and cumin — stir to coat the meat evenly.
  4. Pour in the undrained diced tomatoes with green chiles and stir to combine. Let the mixture simmer for 2 minutes until most of the liquid has evaporated. Remove from heat and scrape the beef mixture into a large mixing bowl; set aside. Wipe the Dutch oven clean with a paper towel.
  5. In the same Dutch oven, melt the butter over medium heat. Once the butter is fully melted and foamy, whisk in the flour to form a paste. Cook, whisking constantly, for 1 minute to cook out the raw flour taste — the mixture should be pale golden and smell nutty.
  6. Slowly pour in the whole milk, whisking continuously to prevent lumps. Increase heat to medium-high and bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. You should see small bubbles breaking the surface.
  7. Remove the Dutch oven from the heat. Gradually stir in 1 1/2 cups of the shredded cheddar cheese, adding a handful at a time, until fully melted and smooth. The sauce will be thick and creamy. Taste and adjust seasoning with a pinch of salt if needed.
  8. Return the drained pasta and the reserved beef-tomato mixture to the Dutch oven with the cheese sauce. Stir gently but thoroughly until all pasta and beef are evenly coated. If using pickled jalapeños, fold them in now for a spicy kick.
  9. Smooth the top of the casserole into an even layer. Sprinkle the remaining 1/2 cup shredded cheddar over the surface in an even blanket. Place the Dutch oven (or transfer mixture to a 2.5-quart baking dish) onto the center rack of the preheated oven.
  10. Bake for 20-25 minutes until the casserole is bubbling around the edges and the cheese topping is fully melted and beginning to brown in spots. For a deeper golden crust, switch the oven to broil for the final 2-3 minutes — watch carefully to avoid burning.
  11. Remove from the oven and let rest on a wire rack for 5 minutes before serving. This allows the casserole to set so it holds its shape when spooned out. Garnish with fresh chopped cilantro just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions on high for 1-2 minutes, or reheat in a 350°F/177°C oven for 10-15 minutes until warmed through. To freeze, assemble the casserole (without the final cheese topping) in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then top with remaining cheese and bake as directed, adding 10 extra minutes. The casserole may dry out slightly upon reheating — stir in a splash of milk before baking to restore creaminess.

Nutrition

Keywords: nacho cheese casserole, Pioneer Woman casserole, Tex-Mex casserole, ground beef casserole, pasta casserole, cheesy casserole, weeknight dinner, comfort food, baked casserole, homemade cheese sauce, no-pork casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-nacho-cheese-casserole/