Description
Cowboy Mac and Cheese is a hearty, creamy, and cheesy dish that combines classic macaroni and cheese with bold flavors from seasoned ground beef, jalapeños, tomatoes with green chilies, black beans, and corn. This dish delivers a spicy, comforting twist perfect for a satisfying main course.
Ingredients
Units
Scale
Protein and Vegetables
- 1/2 pound lean ground beef
- 1/2 cup minced onion
- 1 whole seeded diced jalapeño
- 1/2 cup canned diced tomatoes with green chilies, undrained
- 1/2 cup drained black beans
- 1/2 cup drained corn
Pasta
- 8 ounces uncooked elbow macaroni
Sauce and Cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese for topping
Seasonings
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Cook Pasta: Cook the 8 ounces of uncooked elbow macaroni according to the package directions until al dente. Drain the pasta and set it aside.
- Cook Beef Mixture: In a large oven-safe skillet over medium-high heat, cook ½ pound lean ground beef, ½ cup minced onion, and 1 whole seeded diced jalapeño until the beef is cooked through, about 5 minutes. Drain any excess grease and return the skillet to heat.
- Make Roux: Add 3 tablespoons unsalted butter to the skillet and stir to melt. Whisk in 3 tablespoons all-purpose flour to form a thick paste (roux).
- Add Liquids and Vegetables: Slowly whisk in 2 ½ cups whole milk, ½ cup canned diced tomatoes with green chilies (undrained), ½ cup drained black beans, and ½ cup drained corn. Stir and cook until the mixture is heated through, about 2-3 minutes.
- Incorporate Cheese and Seasonings: Add 2 cups shredded cheddar cheese, 1 cup shredded pepper jack cheese, 2 teaspoons chili powder, 1 teaspoon salt, and 1 teaspoon pepper to the skillet. Reduce heat to medium and stir until all the cheese has melted and the sauce is smooth and well combined.
- Combine Pasta and Sauce: Add the cooked macaroni to the skillet and stir gently to combine everything. Cook for a few minutes to let the pasta absorb some of the cheese sauce.
- Broil Topping: Preheat the oven broiler on HIGH. Top the mac and cheese with 1 cup shredded cheddar cheese. Place the skillet under the broiler for 2-3 minutes until the topping cheese is golden and bubbly. Remove carefully and serve immediately.
Notes
- For extra spice, leave the jalapeño seeds in or add more jalapeños.
- You can substitute whole milk with 2% milk for a lighter sauce, but the dish may be less creamy.
- Use an oven-safe skillet to avoid transferring the mixture for broiling.
- Drain the canned vegetables well to prevent a watery sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg
