Cowboy Mac and Cheese

3 from 1 vote

Creamy, cheesy Cowboy Mac and Cheese gets a bold twist with hearty additions like seasoned meat, tomatoes, jalapeños, corn, beans, and onions.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: American, southwest

Keyword: cowboy mac and cheese, cowboy mac and cheese recipe, mac and cheese, Macaroni and Cheese Recipe

Servings: people

Author: Alyssa Rivers

Cook the 8 ounces uncooked elbow macaroni according to the package directions until al dente, drain, and set aside.
In a large oven-safe skillet, cook the ½ pound lean ground beef, ½ cup minced onion, and 1 whole seeded diced jalapeño over medium-high heat until the beef is cooked through, about 5 minutes. Drain any grease off and return the skillet to heat.
Add the 3 tablespoons unsalted butter to the skillet and stir to melt. Whisk in the 3 tablespoons all-purpose flour to create a thick paste.
Slowly whisk in the 2 ½ cups whole milk, ½ cup canned diced tomatoes with green chilies, ½ cup drained black beans, and ½ cup drained corn. Continue to stir and cook until heated through, 2-3 minutes.
Add the 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 the heat to medium, stir, and cook until the cheese is melted in and everything is mixed well.
Add the cooked pasta to the skillet, stir to combine, and cook for a few minutes to allow the noodles to soak up some of the cheese sauce. Preheat the oven to broil on HIGH
Top the mac and cheese with 1 cup shredded cheddar cheese for topping and broil on HIGH for 2-3 minutes until the cheese is just golden and bubbly. Remove and enjoy!

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