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Pioneer Woman Tex-Mex Mac and Cheese

Pioneer Woman Tex-Mex Mac and Cheese - recipe card
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This Tex-Mex mac and cheese is a bold, creamy, and slightly spicy twist on the classic comfort food. Elbow macaroni is coated in a rich, velvety cheese sauce with ground beef, bell peppers, onions, and a blend of spices, then topped with crunchy tortilla chips and baked until bubbly and golden. It’s a hearty, satisfying main course that brings warm, homey flavors with a Southwestern kick.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni
  • 1 tbsp olive oil
  • 1 lb ground beef (80/20)
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese, shredded (about 2 cups)
  • 4 oz Monterey Jack cheese, shredded (about 1 cup)
  • 1 cup crushed tortilla chips (for topping)
  • 1/4 cup pickled jalapeños, drained and chopped (optional)
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil — use about 1 tablespoon of kosher salt per 4 quarts of water. Cook the elbow macaroni according to package directions until al dente (about 7-8 minutes), then drain and set aside. Do not rinse the pasta; the starch on the surface will help the sauce cling to it later.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large oven-safe skillet (such as cast-iron or an oven-safe sauté pan) over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. The beef should be browned in small crumbles — no pink remains. Use a slotted spoon to transfer the beef to a bowl, leaving any rendered fat in the skillet.
  3. Reduce the heat to medium. Add the diced onion and bell pepper to the same skillet and sauté, stirring frequently, until the vegetables are softened and the onion is translucent, about 3-4 minutes. The onion should look glassy, and the pepper should begin to release its sweetness. Add the minced garlic and cook for 30 seconds more, just until fragrant — be careful not to brown the garlic, or it will become bitter.
  4. Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the vegetables. Stir and cook for about 1 minute to toast the spices, which will deepen their flavor. You’ll smell the spices become aromatic. Remove the skillet from heat and set aside.
  5. In a medium saucepan, melt the butter over medium heat. Once the butter is foamy and stops sizzling, add the flour and whisk continuously for 1-2 minutes to form a roux. The roux should be lightly cooked — it will smell nutty and be pale golden. This step removes the raw flour taste and thickens the sauce properly.
  6. Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking until the mixture is smooth. Increase the heat to medium-high and bring the sauce to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon, about 3-5 minutes. The sauce should be smooth and slightly thickened — if it’s too thin, simmer a little longer; if it’s too thick, add a splash of milk.
  7. Reduce the heat to low and add the shredded cheddar and Monterey Jack cheese, a handful at a time, whisking until each addition melts completely before adding more. Continue until all the cheese is incorporated and the sauce is smooth and creamy. Avoid letting the sauce boil after adding the cheese — it can separate and become grainy. Taste the sauce and adjust seasoning with more salt and pepper if needed.
  8. Add the cooked macaroni and reserved ground beef to the cheese sauce. Stir well to coat everything evenly. The pasta should be fully coated in the creamy, spicy sauce. If the mixture seems too thick, add a little warm milk to loosen it.
  9. If your skillet is oven-safe, you can serve the mac and cheese directly in it, but for a baked version, transfer the mixture into a buttered 9×9-inch baking dish or cast-iron skillet. Use a spatula to spread it into an even layer.
  10. Top the mac and cheese with the crushed tortilla chips and optional pickled jalapeños (if using). The chips will add a crunchy, salty texture to contrast with the creamy pasta. For a cheesy topping, you can also add an extra sprinkle of cheddar before adding the chips.
  11. Place the baking dish on the middle rack of the preheated oven. Bake uncovered for 15-20 minutes, until the sauce is bubbly around the edges and the top is lightly golden. The internal temperature of the dish should be at least 165°F (74°C). If you prefer a crisper topping, broil for the last 1-2 minutes, watching closely to avoid burning.
  12. Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly and prevents it from running. Garnish with fresh chopped cilantro if desired. Serve hot, directly from the dish.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. The topping will soften upon refrigeration. Freezing: This dish can be frozen before baking for up to 3 months. Assemble the mac and cheese, skip the tortilla chip topping, cover tightly with foil, freeze. To bake, thaw overnight in the fridge, add the chips, then bake at 375°F (190°C) for 25-30 minutes until hot and bubbly. Reheating: Reheat individual portions in the microwave on high for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes. Add a splash of milk if it seems dry.

Nutrition

Keywords: Tex-Mex mac and cheese, mac and cheese with ground beef, spicy mac and cheese, baked mac and cheese, Pioneer Woman recipe, Southwestern pasta, creamy cheese pasta, weeknight dinner, comfort food, family meal

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