Pioneer Woman Tex-Mex Mac and Cheese Recipe

Pioneer Woman Tex-Mex Mac and Cheese puts a spicy twist on the ultimate comfort food. Ree Drummond is known for her decadent pasta dishes, and this version elevates the standard cheese sauce with the addition of roasted poblano peppers, spicy pepper jack cheese, and vibrant seasonings. It creates a creamy, bubbling casserole that bridges the gap between classic Southern macaroni and the zesty flavors of Mexican cuisine. It is rich, hearty, and packed with enough flavor to stand as a main course or the star side dish at a barbecue.

Try More Recipes:

• Pioneer Woman Texas Trash Recipe
• Pioneer Woman Turkey Brine
• Pioneer Woman Turkey Cutlets

🧡 Why You Will Love Tex-Mex Mac and Cheese Recipe:

• Zesty Flavor Profile: The combination of cumin, chili powder, and fresh peppers cuts through the richness of the cream and cheese, providing a complex flavor that is far superior to plain mac and cheese.
• Creamy Texture: Using a classic béchamel base enriched with heavy cream ensures the sauce is velvety and thick, coating every noodle perfectly.
• Customizable Heat: You can control the spice level easily by choosing between mild poblanos or hotter jalapeños, and by adjusting the amount of Pepper Jack cheese.
• One-Dish Meal: By adding corn or black beans (optional additions), this dish becomes hearty enough to serve as a vegetarian main course.
• Golden Crust: The casserole is finished in the oven, creating a satisfying crispy, golden-brown cheese layer on top.

🧀 Pioneer Woman Tex-Mex Mac and Cheese Ingredients

• 1 lb (450g) elbow macaroni or cavatappi pasta
• 4 tbsp unsalted butter
• 1 medium onion, finely diced
• 1 red bell pepper, diced
• 2 poblano peppers, seeded and diced (or 2 jalapeños for more heat)
• 1 cup frozen corn kernels (optional)
• 4 tbsp all-purpose flour
• 2 ½ cups whole milk
• 1/2 cup heavy cream (or half-and-half)
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 cups sharp cheddar cheese, freshly grated
• 2 cups Pepper Jack cheese, freshly grated
• Salt and freshly ground black pepper
• Fresh cilantro, chopped (for garnish)

🥘 How To Make Pioneer Woman Tex-Mex Mac and Cheese

1. Preheat and Boil: Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook the macaroni for 1 to 2 minutes less than the package directions (al dente), as it will continue cooking in the oven. Drain and set aside.
2. Sauté Vegetables: In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Add the diced onion, red bell pepper, and poblano peppers. Sauté for 5 to 7 minutes until the vegetables are softened and the onions are translucent. If using corn, add it now and cook for 1 minute.
3. Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture will look pasty.
4. Create the Sauce: Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps. Add the cumin, chili powder, salt, and pepper. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
5. Melt the Cheese: Reduce the heat to low. Stir in 1 ½ cups of the cheddar and 1 ½ cups of the Pepper Jack cheese. Stir until melted and smooth. Taste and adjust salt if needed.
6. Combine: Add the cooked macaroni to the sauce and toss gently until every noodle is coated in the cheese mixture.
7. Bake: Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar and 1/2 cup of Pepper Jack. Bake for 20 to 25 minutes until the cheese is bubbly and slightly browned on top.
8. Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped cilantro before serving.

💭 Recipe Tips

• Grate Your Own Cheese: Avoid pre-shredded cheese. It contains anti-caking agents (cellulose) that prevent it from melting smoothly, resulting in a gritty sauce. Buy blocks and grate them yourself.
• Poblano Prep: If you want a smokier flavor, you can roast the poblano peppers over an open flame or under the broiler until charred, then peel and dice them before adding to the sauce.
• Don’t Overcook Pasta: Because this is a baked mac and cheese, boiling the pasta to “al dente” (firm to the bite) is crucial. If you fully boil it, the noodles will turn to mush in the oven.
• Resting Time: Letting the dish sit for 5 to 10 minutes after baking allows the sauce to set slightly, making it easier to scoop and serve.

🍗 What To Serve With Tex-Mex Mac and Cheese?

This rich Tex-Mex Mac and Cheese pairs perfectly with smoky proteins serve it alongside BBQ Brisket, Grilled Chicken Thighs, or Spicy Pulled Pork. To balance the heaviness of the cheese, add a crisp, acidic side like a Tomato and Onion Salad or a zesty Coleslaw.

🎚 How To Store Leftovers Tex-Mex Mac and Cheese?

• Refrigerate: Let the dish cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 to 4 days.
• Freeze: You can freeze this dish. Wrap the cooled casserole tightly in foil or place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

🥵 How To Reheat Leftovers Tex-Mex Mac and Cheese?

Important Tip: Mac and cheese often dries out in the fridge as the pasta absorbs the moisture.

• Oven: Cover the dish with foil and bake at 350°F (175°C) for 15 to 20 minutes. You may need to stir in a splash of milk before heating to restore creaminess.
• Microwave: Place a portion in a bowl, add a tablespoon of milk or water, and heat in 1-minute intervals, stirring in between.

❓FAQs

More Recipes:

• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Slow Cooker Beef Fajitas

📊 Tex-Mex Mac and Cheese Nutrition Facts

Serving Size: 1 cup (serves 8)

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 48g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 24g

Pioneer Woman Tex-Mex Mac and Cheese Recipe

Recipe by Imen DridiCourse: Dinner, Lunch, Brunch, MainCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

580

kcal

Pioneer Woman Tex-Mex Mac and Cheese puts a spicy twist on the ultimate comfort food. Ree Drummond is known for her decadent pasta dishes, and this version elevates the standard cheese sauce with the addition of roasted poblano peppers, spicy pepper jack cheese, and vibrant seasonings. It creates a creamy, bubbling casserole that bridges the gap between classic Southern macaroni and the zesty flavors of Mexican cuisine. It is rich, hearty, and packed with enough flavor to stand as a main course or the star side dish at a barbecue.

Ingredients

• 1 lb (450g) elbow macaroni or cavatappi pasta

• 4 tbsp unsalted butter

• 1 medium onion, finely diced

• 1 red bell pepper, diced

• 2 poblano peppers, seeded and diced (or 2 jalapeños for more heat)

• 1 cup frozen corn kernels (optional)

• 4 tbsp all-purpose flour

• 2 ½ cups whole milk

• 1/2 cup heavy cream (or half-and-half)

• 1 tsp ground cumin

• 1 tsp chili powder

• 2 cups sharp cheddar cheese, freshly grated

• 2 cups Pepper Jack cheese, freshly grated

• Salt and freshly ground black pepper

• Fresh cilantro, chopped (for garnish)

Directions

• Preheat and Boil: Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook the macaroni for 1 to 2 minutes less than the package directions (al dente), as it will continue cooking in the oven. Drain and set aside.
• Sauté Vegetables: In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Add the diced onion, red bell pepper, and poblano peppers. Sauté for 5 to 7 minutes until the vegetables are softened and the onions are translucent. If using corn, add it now and cook for 1 minute.
• Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture will look pasty.
• Create the Sauce: Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps. Add the cumin, chili powder, salt, and pepper. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
• Melt the Cheese: Reduce the heat to low. Stir in 1 ½ cups of the cheddar and 1 ½ cups of the Pepper Jack cheese. Stir until melted and smooth. Taste and adjust salt if needed.
• Combine: Add the cooked macaroni to the sauce and toss gently until every noodle is coated in the cheese mixture.
• Bake: Pour the mixture into the prepared baking dish. Top with the remaining 1/2 cup of cheddar and 1/2 cup of Pepper Jack. Bake for 20 to 25 minutes until the cheese is bubbly and slightly browned on top.
• Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh chopped cilantro before serving.

Notes

• Grate Your Own Cheese: Avoid pre-shredded cheese. It contains anti-caking agents (cellulose) that prevent it from melting smoothly, resulting in a gritty sauce. Buy blocks and grate them yourself.
  Poblano Prep: If you want a smokier flavor, you can roast the poblano peppers over an open flame or under the broiler until charred, then peel and dice them before adding to the sauce.
  Don’t Overcook Pasta: Because this is a baked mac and cheese, boiling the pasta to “al dente” (firm to the bite) is crucial. If you fully boil it, the noodles will turn to mush in the oven.
  Resting Time: Letting the dish sit for 5 to 10 minutes after baking allows the sauce to set slightly, making it easier to scoop and serve.