Description
Creamy and cheesy Cowboy Mac and Cheese features a bold combination of seasoned ground beef, jalapeños, tomatoes, beans, corn, and a blend of cheddar and pepper jack cheeses, all baked to bubbly perfection with a golden cheese topping.
Ingredients
Units
Scale
Meat 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
Cheese and Dairy
- 3 tablespoons unsalted butter
- 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 and Others
- 3 tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Cook pasta: Cook the 8 ounces uncooked elbow macaroni according to the package directions until al dente, then drain and set aside.
- Cook meat and vegetables: In a large oven-safe skillet over medium-high heat, cook the ½ pound lean ground beef with ½ cup minced onion and 1 whole seeded diced jalapeño until the beef is fully cooked, about 5 minutes. Drain off any grease and return the skillet to heat.
- Create 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.
- 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 and cook until the mixture is heated through, about 2-3 minutes.
- Mix in cheese and seasoning: Lower heat to medium and add 2 cups shredded cheddar cheese, 1 cup shredded pepper jack cheese, 2 teaspoons chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir continuously until the cheese melts and everything is well combined.
- Combine pasta and sauce: Add the cooked pasta to the skillet and stir to combine, allowing the noodles to soak up some of the cheesy sauce for a few minutes.
- Broil cheese topping: Preheat the oven broiler to HIGH. Spread 1 cup shredded cheddar cheese evenly on top of the mac and cheese. Broil for 2-3 minutes until the cheese topping is golden and bubbly. Remove from oven and serve hot.
Notes
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- Substitute ground turkey or plant-based meat for lean ground beef for different dietary needs.
- Use gluten-free flour and pasta to make the dish gluten-free.
- To make this vegetarian, omit the ground beef and increase the beans.
- Broil carefully to avoid burning the cheese topping.
- Leftovers can be reheated in the oven or microwave until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 70 mg
