Description
Cowboy Mac and Cheese is a creamy, cheesy dish with a bold Southwestern twist featuring seasoned ground beef, jalapeños, tomatoes, black beans, and corn, all baked together with melted cheddar and pepper jack cheeses for a hearty and flavorful meal.
Ingredients
Units
Scale
Main Ingredients
- 1/2 pound lean ground beef
- 8 ounces uncooked elbow macaroni
- 1/2 cup minced onion
- 1 whole seeded diced jalapeño
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup canned diced tomatoes with green chilies, undrained
- 1/2 cup drained black beans
- 1/2 cup drained corn
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup shredded cheddar cheese for topping
Instructions
- Cook Pasta: Cook the 8 ounces of uncooked elbow macaroni according to the package directions until al dente, drain well, and set aside.
- Cook Meat and Veggies: In a large oven-safe skillet over medium-high heat, cook the ½ pound of lean ground beef with ½ cup minced onion and 1 whole seeded diced jalapeño until the beef is fully cooked, about 5 minutes. Drain excess grease and return the skillet to heat.
- Make Roux: Add 3 tablespoons unsalted butter to the skillet and stir until melted. Whisk in 3 tablespoons all-purpose flour to make a thick paste, cooking for about 1-2 minutes to eliminate raw flour taste.
- Add Liquids and Veggies: 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 continuously and cook until the mixture is heated through, about 2-3 minutes, creating a thickened sauce.
- Add Cheese and Spices: Stir in 2 cups shredded cheddar cheese, 1 cup shredded pepper jack cheese, 2 teaspoons chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Reduce heat to medium and cook until the cheese melts and the sauce is smooth and well mixed.
- Combine Pasta and Sauce: Add the cooked macaroni to the skillet. Stir thoroughly to combine and cook for a few minutes so the pasta absorbs some of the cheesy sauce.
- Broil with Topping: Preheat the oven broiler to HIGH. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the mac and cheese. Place the skillet under the broiler for 2-3 minutes until the cheese is golden, bubbly, and slightly crisp. Remove carefully and serve hot.
Notes
- For extra heat, leave the jalapeño seeds in or add more jalapeños.
- Use mild or spicy diced tomatoes with chilies depending on your heat preference.
- Substitute whole milk with 2% milk for a lighter version, but creaminess may slightly reduce.
- Black beans and corn can be swapped for canned pinto beans and fresh corn if preferred.
- Be sure to use an oven-safe skillet if broiling at the end, or transfer to a broiler-safe dish.
- Letting the pasta soak in the sauce for a few minutes enhances flavor absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 630 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg
