Cowboy Mac and Cheese is a delicious twist on the classic comfort food. With its creamy cheese sauce, tender pasta, and hearty ingredients like ground beef, black beans, and corn, this dish is perfect for a cozy meal. Whether you’re gathering with family or hosting friends, this cowboy-inspired mac and cheese will surely please everyone at the table.
Why Make This Recipe
This recipe is not only easy to make but also packed with flavor and nutrition. It combines the classic charm of mac and cheese with bold ingredients that highlight the taste of the Southwest. Cowboy Mac and Cheese is a filling dish that will keep you satisfied, making it great for families or casual entertaining. Plus, it’s all made in one skillet, making cleanup a breeze!
How to Make Cowboy Mac and Cheese
Ingredients:
- ½ pound lean ground beef
- 8 ounces uncooked elbow macaroni
- ½ cup minced onion
- 1 whole seeded diced jalapeño
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- ½ cup canned diced tomatoes with green chilies, undrained
- ½ cup drained black beans
- ½ 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
Directions:
- Cook the 8 ounces of uncooked elbow macaroni according to the package directions until al dente. Drain the pasta and set aside.
- In a large oven-safe skillet, cook the ½ pound of lean ground beef, ½ cup minced onion, and 1 whole seeded diced jalapeño over medium-high heat until the beef is fully cooked, about 5 minutes. Drain any grease and return the skillet to heat.
- Add the 3 tablespoons of unsalted butter to the skillet and stir until it melts. Whisk in the 3 tablespoons of all-purpose flour to create a thick paste.
- Slowly whisk in the 2 ½ cups of whole milk, ½ cup of canned diced tomatoes with green chilies (undrained), ½ cup of drained black beans, and ½ cup of drained corn. Continue to stir and cook until heated through, about 2-3 minutes.
- Add the 2 cups of shredded cheddar cheese, 1 cup of shredded pepper jack cheese, 2 teaspoons of chili powder, 1 teaspoon of salt, and 1 teaspoon of pepper to the skillet. Reduce the heat to medium and stir until the cheese is fully melted and everything is well mixed.
- Add the cooked pasta to the skillet, stirring to combine, and let it cook for a few more minutes so the noodles soak up some of the cheese sauce.
- Preheat the oven to broil on HIGH. Top the mac and cheese with 1 cup of shredded cheddar cheese and broil on HIGH for 2-3 minutes until the cheese is golden and bubbly. Remove and enjoy!
How to Serve Cowboy Mac and Cheese
Serve Cowboy Mac and Cheese hot, straight from the skillet. It makes a great main dish on its own or you can add a side salad or garlic bread for a complete meal. This dish is perfect for outdoor barbecues or cozy dinners at home.
How to Store Cowboy Mac and Cheese
If you have leftovers, let the mac and cheese cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk if it needs some moisture.
Tips to Make Cowboy Mac and Cheese
- If you prefer a spicier dish, leave the seeds in the jalapeño or add some chopped red pepper flakes.
- You can use ground turkey or chicken as a leaner alternative to ground beef.
- For extra flavor, consider adding a few dashes of hot sauce to the cheese mixture.
Variation
Try using different types of cheeses, like Monterey Jack or Gouda, for unique flavors. You can also add other vegetables like bell peppers or zucchini to boost the nutrition.
FAQs
1. Can I make Cowboy Mac and Cheese ahead of time?
Yes, you can prepare Cowboy Mac and Cheese in advance. Just follow the recipe until the baking part, cover it well, and refrigerate. When you’re ready to bake, allow it to come to room temperature before placing it in the oven.
2. Is this dish spicy?
The recipe includes jalapeño and pepper jack cheese, which can add some heat. If you’re sensitive to spice, feel free to reduce the amount of jalapeño or use mild cheese.
3. Can I freeze Cowboy Mac and Cheese?
Yes, you can freeze it after cooking. Ensure it cools completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Cowboy Mac and Cheese
Ingredients
Main Ingredients
- ½ pound lean ground beef
- 8 ounces uncooked elbow macaroni
- ½ cup minced onion
- 1 whole seeded diced jalapeño
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- ½ cup canned diced tomatoes with green chilies, undrained
- ½ cup drained black beans
- ½ 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
Preparation
- Cook the uncooked elbow macaroni according to the package directions until al dente. Drain the pasta and set aside.
- In a large oven-safe skillet, cook the lean ground beef, minced onion, and seeded diced jalapeño over medium-high heat until the beef is fully cooked, about 5 minutes. Drain any grease and return the skillet to heat.
- Add the unsalted butter to the skillet and stir until it melts. Whisk in the all-purpose flour to create a thick paste.
- Slowly whisk in the whole milk, canned diced tomatoes with green chilies, drained black beans, and drained corn. Continue to stir and cook until heated through, about 2-3 minutes.
- Add the shredded cheddar cheese, shredded pepper jack cheese, chili powder, salt, and pepper to the skillet. Reduce the heat to medium and stir until the cheese is fully melted and everything is well mixed.
- Add the cooked pasta to the skillet, stirring to combine, and let it cook for a few more minutes so the noodles soak up some of the cheese sauce.
- Preheat the oven to broil on HIGH. Top the mac and cheese with shredded cheddar cheese and broil on HIGH for 2-3 minutes until the cheese is golden and bubbly. Remove and enjoy!
