Print

Pioneer Woman Taco Mac and Cheese

Pioneer Woman Taco Mac and Cheese - recipe card
Print Recipe

A hearty, one-pot comfort food that combines creamy, cheddar-laced mac and cheese with bold taco-seasoned ground beef. The pasta is cooked right in the sauce for deep flavor, and the dish is finished with a crunchy tortilla chip and cheese topping for a satisfying contrast in every bite.

Ingredients

Scale
  • 1 lb (450 g) lean ground beef (90% lean)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tbsp (30 g) taco seasoning (use store-bought or homemade: chili powder, cumin, paprika, oregano, salt, pepper)
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 can (10 oz / 284 g) diced tomatoes with green chiles (such as Rotel), undrained
  • 2 cups (8 oz / 225 g) uncooked elbow macaroni
  • 1/2 cup (120 ml) heavy cream
  • 2 cups (8 oz / 225 g) sharp cheddar cheese, shredded (freshly grated is best)
  • 1/2 tsp kosher salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/2 cup (15 g) crushed tortilla chips (for topping)
  • 2 tbsp (8 g) fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking up the meat with a wooden spoon, until it is browned and no longer pink. Do not drain the fat at this stage—the rendered beef fat adds flavor to the sauce.
  2. Add the diced onion to the pot and stir. Cook for 3-4 minutes, over medium heat, until the onion is translucent and softened, scraping up any browned bits from the bottom. Add the minced garlic and taco seasoning, and cook for 30 seconds more, stirring constantly, until fragrant. Be careful not to burn the garlic; if the pan looks dry, add a splash of water or broth.
  3. Pour in the chicken broth and the can of diced tomatoes with green chiles. Stir well, scraping the bottom of the pot to release all the flavorful browned bits. Bring the mixture to a boil over high heat.
  4. Once boiling, stir in the uncooked elbow macaroni. Return to a boil, then reduce the heat to medium-low or a gentle simmer. Cover the pot with a lid and cook for 10-12 minutes, stirring occasionally, until the macaroni is al dente and has absorbed most of the liquid. Check the pasta often to prevent sticking; if the pot dries out before the pasta is tender, add a splash of chicken broth or water.
  5. When the macaroni is tender, remove the pot from the heat. Stir in the heavy cream. The residual heat will warm the cream, but it will also help mix the cheese.
  6. Gradually stir in the shredded cheddar cheese, a handful at a time, until each batch melts completely. The sauce will become creamy and coat the pasta smoothly. If you want a thinner sauce, stir in an extra splash of chicken broth or milk.
  7. Season with kosher salt and black pepper to taste. Keep in mind that taco seasoning and canned tomatoes already contain salt, so taste before adding more.
  8. To serve, spoon the taco mac and cheese into bowls. Top with crumbled tortilla chips and a sprinkle of fresh cilantro. Serve immediately while hot and creamy.
  9. If desired, you can turn this into a baked casserole: Preheat your oven to 375°F (190°C). After mixing the cheese, transfer everything to a 2-quart baking dish. Sprinkle crushed tortilla chips and an extra 1/2 cup of shredded cheddar on top. Bake for 10-12 minutes, until the topping is golden and the dish is bubbly. Rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a saucepan over low heat with a splash of milk or chicken broth, stirring occasionally until warmed through, about 5-8 minutes. You can also microwave individual portions on a plate covered with a damp paper towel, using 30-second intervals, stirring in between, until hot. Freezing is possible for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating. When reheating after freezing, you may need to add a little extra liquid to restore creaminess. For a milder spice level, use regular diced tomatoes instead of fire-roasted or with green chiles.

Nutrition

Keywords: pioneer woman taco mac and cheese, taco pasta, mac and cheese with ground beef, one pot pasta, southwest mac and cheese, weeknight dinner, comfort food, ground beef recipe, cheddar macaroni, taco seasoning

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