Easy One-Pot Venison Fajita Mac and Cheese
Make this creamy, cheesy One-Pot Venison Fajita Mac and Cheese for a quick, camp-friendly wild game dinner. Packed with peppers, onions, and bold fajita flavor, it’s the perfect comfort food for hunters and outdoor enthusiasts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 lb venison steak (thinly sliced)
- 1 tablespoon olive oil
- 1 packet fajita seasoning
- 2 bell peppers, sliced (assorted colors)
- 1 medium onion, sliced
- 3 ½ cups chicken or beef broth
- 12 oz elbow macaroni, uncooked
- 1 cup milk
- 2 ½ cups shredded cheese
- ½ cup sour cream (optional)
- Optional toppings: jalapeños, cilantro, tortilla chips, or hot sauce
Instructions
- Slice venison thin against the grain. Sprinkle with 2 teaspoons of the fajita seasoning and mix until strips are well coated.
- Heat oil in a deep skillet or pot and sear the strips quickly over high heat just until browned on both sides, 1–2 minutes. Remove from skillet and set aside.
- In the same skillet, add peppers and onions and sauté until softened, about 5 minutes.
- Stir in remaining seasoning, uncooked macaroni, and broth. Bring to a boil, then reduce to a simmer, stirring often so the pasta doesn’t stick. Cover and simmer 10–12 minutes, until pasta is al dente and most liquid is absorbed.
- Stir in milk and cheese until melted and creamy. If using sour cream, fold it in here. Add back the venison and mix well until warmed through.
- Spoon into bowls and top with cilantro, tortilla chips, jalapeños, or hot sauce.