Pioneer Woman Taco Mac and Cheese Recipe

Pioneer Woman Taco Mac and Cheese is the ultimate mash-up of two comfort food giants: creamy macaroni and cheese and zesty ground beef tacos. Ree Drummond’s recipe doesn’t just stir taco seasoning into boxed mac and cheese; it creates a hearty, baked casserole from scratch. It features a robust cheese sauce made with pepper jack and cheddar, savory ground beef spiced with taco seasoning, and plenty of peppers and onions. It is rich, slightly spicy, and incredibly filling—a true “cowboy friendly” meal that serves a crowd.

Try More Recipes:

• Pioneer Woman Sheet Pan Shrimp
• Pioneer Woman Slow Cooker Beef Fajitas
• Pioneer Woman Slow Cooker Chicken and Broccoli

💛 Why You Will Love This Taco Mac and Cheese:

• Best of Both Worlds: You get the gooey, cheesy satisfaction of mac and cheese combined with the savory, spiced flavor of a taco night.
• Homemade Cheese Sauce: The sauce is a proper béchamel base (roux + milk) enriched with real cheese, making it far superior to processed cheese products.
• Customizable Heat: By adjusting the amount of hot sauce, taco seasoning, and Pepper Jack cheese, you can make this as mild or as fiery as you like.
• One-Dish Meal: Because it contains protein (beef), carbs (pasta), and vegetables (peppers/onions), it works as a standalone meal without needing side dishes.
• Crunchy Topping: A final layer of crushed tortilla chips baked on top adds a satisfying texture contrast to the creamy pasta.

🧀 Pioneer Woman Taco Mac and Cheese Ingredients

• 1 lb (450g) elbow macaroni (or cavatappi/shells)
• 1 lb (450g) ground beef
• 1/2 onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 tbsp butter
• 1 packet taco seasoning (or 3 tbsp homemade blend)
• 4 cups whole milk
• 2 tbsp all-purpose flour
• 2 cups cheddar cheese, grated
• 2 cups Pepper Jack cheese, grated (adds spice and meltiness)
• 1 cup crushed tortilla chips (for topping)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

🍜 How To Make Pioneer Woman Taco Mac and Cheese

1. Boil Pasta: Cook the macaroni in a large pot of salted boiling water until al dente (usually 1-2 minutes less than package directions). Drain and set aside.
2. Cook the Meat & Veg: In a large skillet or Dutch oven over medium-high heat, brown the ground beef with the diced onion and bell peppers. Cook until the beef is fully browned and vegetables are soft. Drain any excess fat.
3. Season: Add the taco seasoning to the meat mixture. Stir well to coat. Remove the meat mixture from the pan and set it aside on a plate.
4. Make the Roux: In the same pan (wipe it out if needed), melt the 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.
5. Make the Sauce: Slowly pour in the milk while whisking constantly to prevent lumps. Cook for 3 to 5 minutes until the white sauce thickens slightly (it should coat the back of a spoon).
6. Add Cheese: Reduce heat to low. Add the grated cheddar and Pepper Jack cheese. Stir gently until melted and smooth. Season with salt and pepper to taste.
7. Combine: Add the cooked macaroni and the seasoned ground beef mixture into the cheese sauce. Stir gently until everything is evenly combined and coated in sauce.
8. Bake (Optional but Recommended): You can serve it immediately as a creamy stovetop mac. However, for the true casserole experience, transfer the mixture to a buttered baking dish. Top with the crushed tortilla chips. Bake at 375°F (190°C) for 15 to 20 minutes until bubbly and the chips are golden.
9. Serve: Garnish with fresh chopped cilantro and serve hot.

💭 Recipe Tips

• Cheese Matters: Grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting smoothly, resulting in a grainy sauce.
• Al Dente Pasta: Do not overcook the pasta during the boiling stage. It will continue to cook in the hot cheese sauce (and in the oven if you bake it). Mushy pasta ruins mac and cheese.
• Spice Level: If you want it milder, substitute the Pepper Jack cheese for Monterey Jack or just more Cheddar.
• Creamier Sauce: If the sauce seems too thick after adding the cheese, splash in a little extra milk or pasta water to loosen it up before baking.

🥗 What To Serve With Taco Mac and Cheese?

Since this is Taco Mac and Cheese a very heavy dish, pair it with something light and acidic a Tomato and Cucumber Salad or a simple Green Salad with Vinaigrette works well. You can also serve it with a dollop of Sour Cream and extra Salsa on the side.

🎚 How To Store Leftovers Taco Mac and Cheese?

• Refrigerate: Store in an airtight container for up to 3 days. The pasta will absorb the sauce as it sits, so it will be thicker the next day.
• Freeze: Mac and cheese freezes surprisingly well. Place in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight.

🥵 How To Reheat Leftovers Taco Mac and Cheese?

• Stovetop: Place leftovers in a saucepan over medium-low heat. Add a splash of milk (essential!) to rehydrate the sauce. Stir gently until creamy and hot.
• Microwave: Heat in a microwave-safe bowl with a splash of milk. Cover loosely and heat for 2 minutes, stirring halfway through.
• Oven: Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Uncover for the last 5 minutes.

❓FAQs

More Recipes:

• Pioneer Woman Stuffed Pepper Casserole
• Pioneer Woman Tex Mex Chicken Casserole
• Pioneer Woman Poppy Seed Chicken Casserole

📊 Taco Mac and Cheese Nutrition Facts

Serving Size: 1 bowl (approx. 1/8 of recipe)

• Calories: 620 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 1050mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 32g

Pioneer Woman Taco Mac and Cheese Recipe

Recipe by Imen DridiCourse: Dinner, Lunch, MainCuisine: American, Tex-Mex/Difficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

6220

kcal

Pioneer Woman Taco Mac and Cheese is the ultimate mash-up of two comfort food giants: creamy macaroni and cheese and zesty ground beef tacos. Ree Drummond’s recipe doesn’t just stir taco seasoning into boxed mac and cheese; it creates a hearty, baked casserole from scratch. It features a robust cheese sauce made with pepper jack and cheddar, savory ground beef spiced with taco seasoning, and plenty of peppers and onions. It is rich, slightly spicy, and incredibly filling—a true “cowboy friendly” meal that serves a crowd.

Ingredients

• 1 lb (450g) elbow macaroni (or cavatappi/shells)

• 1 lb (450g) ground beef

• 1/2 onion, finely diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 4 tbsp butter

• 1 packet taco seasoning (or 3 tbsp homemade blend)

• 4 cups whole milk

• 2 tbsp all-purpose flour

• 2 cups cheddar cheese, grated

• 2 cups Pepper Jack cheese, grated (adds spice and meltiness)

• 1 cup crushed tortilla chips (for topping)

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

Directions

• Boil Pasta: Cook the macaroni in a large pot of salted boiling water until al dente (usually 1-2 minutes less than package directions). Drain and set aside.
• Cook the Meat & Veg: In a large skillet or Dutch oven over medium-high heat, brown the ground beef with the diced onion and bell peppers. Cook until the beef is fully browned and vegetables are soft. Drain any excess fat.
• Season: Add the taco seasoning to the meat mixture. Stir well to coat. Remove the meat mixture from the pan and set it aside on a plate.
• Make the Roux: In the same pan (wipe it out if needed), melt the 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to cook out the raw flour taste.
• Make the Sauce: Slowly pour in the milk while whisking constantly to prevent lumps. Cook for 3 to 5 minutes until the white sauce thickens slightly (it should coat the back of a spoon).
• Add Cheese: Reduce heat to low. Add the grated cheddar and Pepper Jack cheese. Stir gently until melted and smooth. Season with salt and pepper to taste.
• Combine: Add the cooked macaroni and the seasoned ground beef mixture into the cheese sauce. Stir gently until everything is evenly combined and coated in sauce.
• Bake (Optional but Recommended): You can serve it immediately as a creamy stovetop mac. However, for the true casserole experience, transfer the mixture to a buttered baking dish. Top with the crushed tortilla chips. Bake at 375°F (190°C) for 15 to 20 minutes until bubbly and the chips are golden.
• Serve: Garnish with fresh chopped cilantro and serve hot.

Notes

• Cheese Matters: Grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting smoothly, resulting in a grainy sauce.
  Al Dente Pasta: Do not overcook the pasta during the boiling stage. It will continue to cook in the hot cheese sauce (and in the oven if you bake it). Mushy pasta ruins mac and cheese.
  Spice Level: If you want it milder, substitute the Pepper Jack cheese for Monterey Jack or just more Cheddar.
  Creamier Sauce: If the sauce seems too thick after adding the cheese, splash in a little extra milk or pasta water to loosen it up before baking.