Pioneer Woman Tex-Mex Mac and Cheese Recipe

This delicious Tex-Mex Mac and Cheese by the Pioneer Woman is a quick and easy dinner packed with bold flavors! Creamy cheese, smoky poblano peppers, and charred onions make every bite irresistible. You can use pantry staples like penne and Velveeta, making it a flexible dish for busy nights. Perfect for spicing up your comfort food routine!

Ingredients Needed

Pasta:

• 1 lb. penne (16 oz.)
• 3/4 tsp. kosher salt, plus more for pasta water
• Vegetables:
• 1 large red onion, cut into 8 wedges
• 1 large poblano chile pepper, halved and seeded
• 1 tbsp. olive oil
• 1 cup frozen fire-roasted corn, thawed

Cheese Sauce:

• 2 cups whole milk
• 1 tbsp. salted butter
• 2 cups shredded pepper jack cheese (8 oz.)
• 8 oz. Velveeta cheese, cut into cubes
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• Black pepper, to taste

How To Make Tex-Mex Mac and Cheese Recipe

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Drain and set aside.
2. 2. Roast the vegetables: Preheat the broiler. Toss the onion wedges with olive oil on a baking sheet. Place the poblano cut-side down on the same sheet. Broil for about 6 minutes, until the onion is tender and the poblano skin blisters. Let cool slightly, peel the poblano, and roughly chop the poblano and onion. Sprinkle with 1/4 tsp. salt.
3. 3. Make the cheese sauce: Heat the milk and butter in a large saucepan over medium heat until hot. Add the pepper jack cheese and Velveeta cubes. Stir occasionally until the cheeses start to melt. Stir in chili powder, cumin, 1/2 tsp. kosher salt, and a pinch of black pepper. Keep stirring until smooth.
4. 4. Combine pasta and sauce: Add the cooked pasta to the cheese sauce. Stir to coat evenly.
5. 5. Add the vegetables: Mix in the roasted corn, charred onion, and poblano. Stir well and let sit over medium heat for 2 minutes to thicken the sauce.
6. 6. Serve: Divide into bowls and enjoy immediately. Optional toppings: fresh cilantro, sliced jalapeños, or a squeeze of lime juice.

Recipe Tips

• Roast the vegetables properly: Make sure the poblano pepper skin blisters and the onion becomes tender when broiling. This adds a smoky flavor to the dish.
• Peel the poblano skin: After broiling, let the poblano cool slightly, then peel off the skin for a smooth texture in the mac and cheese.
• Melt the cheese slowly: Heat the milk and butter over medium heat before adding the cheese. Stir slowly to prevent clumping or burning.
• Use fire-roasted corn: Thawed fire-roasted corn adds a smoky taste that pairs perfectly with the cheese sauce.
• Season to taste: Adjust chili powder, cumin, salt, and pepper to match your spice preference for the perfect Tex-Mex flavor.

How To Store & Reheat Leftovers

• Refrigerate: Put leftovers  tex-mex mac and cheese in an airtight container and store it in the fridge for 3 days.
• Freeze: Freeze Leftovers tex-mex mac and cheesein a container for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm  leftovers  tex-mex mac and cheese in a saucepan over low heat, for 5 minutes stirring occasionally, or microwave in short intervals for 3 minutes , adding a splash of milk to keep it creamy.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 317
• Total Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 72mg
• Sodium: 659mg
• Potassium: 638mg
• Total Carbohydrate: 16g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 24g

More Pioneer Woman Recipes:

• Pioneer Woman Chicken Florentine Mac and Cheese
• Pioneer Woman Cauliflower Mac and Cheese Recipe
• Pioneer Woman Primavera Mac And Cheese
• Pioneer Woman Chili Mac Recipe
• Pioneer Woman Lobster Mac And Cheese