This easy and creamy Pioneer Woman Taco Mac and Cheese is a quick and satisfying meal that’s perfect for any night. Made with simple ingredients like pasta, ground beef, and melted cheese, it’s a comforting dish that everyone will love. You can even customize it with your favorite toppings like salsa and sour cream!
Ingredients Needed
- 1 pound small pasta shells
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- One 10-ounce can diced tomatoes and green chiles (such as Rotel)
- 1/2 cup hot water
- Kosher salt and freshly ground black pepper, to taste
- 2 cups milk (add more if needed for thinning)
- 8 ounces processed cheese (like Velveeta), diced
- 2 1/2 cups grated Cheddar Jack cheese
- 1 teaspoon dried cilantro
- Optional: Sour cream and jarred salsa for serving
How To Make Taco Mac and Cheese
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta shells and cook according to the package directions. Drain and set aside.
- Brown the ground beef: In a large pan, heat olive oil and 2 tablespoons of butter over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until browned (about 5 to 8 minutes).
- Add spices and tomatoes: Stir in chili powder, cumin, onion powder, garlic powder, and paprika. Then, add diced tomatoes with chiles, hot water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 2 to 3 minutes, until the sauce thickens slightly. Remove from heat.
- Make the cheese sauce: In the same pan, melt the remaining 2 tablespoons butter over medium heat. Add milk and heat until hot and bubbling. Stir in processed cheese until melted, followed by Cheddar Jack cheese. Stir until the cheese is completely melted and smooth.
- Combine pasta and taco meat: Add the cooked pasta shells into the cheese sauce. Add taco meat mixture and stir to combine. Taste and adjust seasoning, adding more salt or pepper if needed, and thin with more milk if the mixture is too thick.
- Final touches: Stir in dried cilantro. Serve with sour cream and salsa on top, if desired.
Recipe Tips
- Don’t overcook the pasta: Be sure to cook the pasta al dente (slightly firm). Overcooking can make it mushy when mixed with the cheese sauce.
- Drain pasta well: After cooking the pasta, make sure to drain it well to avoid extra water making the sauce too thin.
- Use full-fat cheese: For a creamier and richer texture, use full-fat cheese like Cheddar Jack and Velveeta.
- Adjust spice levels: If you prefer a milder flavor, use less chili powder and paprika. You can also leave out the diced tomatoes with chiles.
- Add toppings for extra flavor: Top your Taco Mac with sour cream, salsa, or even some shredded lettuce for a fresh, flavorful touch.
How To Store & Reheat Leftovers
- Refrigerate: Place leftovers Taco Mac in the fridge in an airtight container. It can stay in the fridge for 3 days.
- Freeze: Freeze Taco Mac for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating in the microwave or on the stovetop. Add a splash of milk to the sauce if needed.
- Reheating: Reheat leftovers Taco Mac in the microwave for 1 to 2 minutes, stirring halfway through. If it’s too thick, add a splash of milk to loosen the sauce. Alternatively, reheat on the stovetop for 5 minutes over low heat, stirring occasionally until warmed through.
Nutrition Facts
- Calories: 310
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 590mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 12g
More Pioneer Woman Recipes:
Pioneer Woman Taco Mac and Cheese
Description
This easy and creamy Pioneer Woman Taco Mac and Cheese is a quick and satisfying meal that’s perfect for any night. Made with simple ingredients like pasta, ground beef, and melted cheese, it’s a comforting dish that everyone will love. You can even customize it with your favorite toppings like salsa and sour cream!
Ingredients
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta shells and cook according to the package directions. Drain and set aside.
- Brown the ground beef: In a large pan, heat olive oil and 2 tablespoons of butter over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until browned (about 5 to 8 minutes).
- Add spices and tomatoes: Stir in chili powder, cumin, onion powder, garlic powder, and paprika. Then, add diced tomatoes with chiles, hot water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 2 to 3 minutes, until the sauce thickens slightly. Remove from heat.
- Make the cheese sauce: In the same pan, melt the remaining 2 tablespoons butter over medium heat. Add milk and heat until hot and bubbling. Stir in processed cheese until melted, followed by Cheddar Jack cheese. Stir until the cheese is completely melted and smooth.
- Combine pasta and taco meat: Add the cooked pasta shells into the cheese sauce. Add taco meat mixture and stir to combine. Taste and adjust seasoning, adding more salt or pepper if needed, and thin with more milk if the mixture is too thick.
- Final touches: Stir in dried cilantro. Serve with sour cream and salsa on top, if desired.
Notes
- Don’t overcook the pasta: Be sure to cook the pasta al dente (slightly firm). Overcooking can make it mushy when mixed with the cheese sauce.
- Drain pasta well: After cooking the pasta, make sure to drain it well to avoid extra water making the sauce too thin.
- Use full-fat cheese: For a creamier and richer texture, use full-fat cheese like Cheddar Jack and Velveeta.
- Adjust spice levels: If you prefer a milder flavor, use less chili powder and paprika. You can also leave out the diced tomatoes with chiles.
- Add toppings for extra flavor: Top your Taco Mac with sour cream, salsa, or even some shredded lettuce for a fresh, flavorful touch.
Pioneer Woman Taco Mac and Cheese